|Title:||Southwestern Cheese Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 c chopped onions
3 garlic cloves- minced or pressed
2 T olive oil
1 can (4.5 oz.) chopped mild green chiles
3 c diced potatoes
1 quart vegetable broth
1 can (15 oz.) creamed corn
1 can (15 oz.) diced tomatoes
2 1/2 c grated sharp cheddar cheese
|Directions:||In a soup pot, saute the onions and garlic in the oil until the onions are soft, about 10 minutes. Stir in the chiles and potatoes. Add the broth, cover, and bring to a boil. Add the corn and tomatoes, cover, and simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.
Divide the cheese among four to six bowls. Ladle the hot soup over the cheese.
|Makes:||4 to 6 servings|