o add them to the soup later, but you want them
Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.
Combine water, tomato, onion, chiles, garlic and salt in a soup pan.
Bring to a boil and cook until vegetables are done. Blend in milk and soups.
Heat well.
Divide cheese into bowls and add hot soup and serve at once.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ost popular fillings are pupusas de queso, pupusas made of cheese only
dd the vegetables to the soup.
Chop 1/4 cup
Cover bottom of saucepan with oil.
Add onions and saute.
Add chopped tomatoes and water for desired amount of soup.
Season to taste with garlic salt and salt.
Add potatoes and cook until tender, about 5 to 10 minutes.
Remove from heat and add cheese. Cover and let sit 1 to 2 minutes until cheese is melted.
Serve immediately.
Combine the first 4 ingredients; set aside.
Saute potato or zucchini and add tomato mixture.
Simmer for about 30 minutes, then add cheeses and cook until melted.
Add water or broth to thin soup if necessary.
Serves 4.
o start blending. For this recipe we will only be using
In a 2-quart saucepan combine water, green chili peppers, tomato, onion, garlic powder and pepper.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Stir in cream of potato soup and evaporated milk; heat through.
Add cheese, stirring until melted.
Makes 4 side dish servings.
r experiment, I often use Caldo de Res by Knorr. This is
ups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for
ach serving bowl and pour soup over rice. Garnish with avocado
ith about 2 teaspoons shredded queso fresco cheese and roll into
ound. Sprinkle 1/4 cup queso fresco over each round. Place
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In large pot, boil chicken (for flavor, add 1 carrot, 1 stalk celery and 1 onion; leave skin on).
Let cook for 1 1/2 hours. Strain into another pot.
Bone and skin chicken; add to broth. Add chopped onion, sliced carrots, chopped celery, bouillon cubes, basil, salt, pepper and garlic powder.
You may wish to add more water to broth, depending on how much soup you wish to make.
Cook acini de pepe according to package directions.
Strain and add to finished soup.
Combine first 5 ingredients and bring to a boil.
Reduce heat, cover and simmer 5 minutes.
Stir in milk and soups and heat through.
Place cheese cubes in bowl and pour hot soup over.