New Mexico Cheese Soup Food

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

EXCELLENT GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot, melt butter.
• Add flour and stir paste over medium heat.
• Add milk and chicken broth and whip to eliminate lumps.
• Bring to a boil and reduce heat to simmer.
• Add remaining ingredients.
• Stir well, cover and simmer for 30 minutes.

NEW MEXICO CHEESE SOUP

Steps:

• Brown meat and onion and then drain well.
• Partially melt the Velveeta in the microwave and then add the Ro*Tel tomatoes and finish melting, stirring occasionally.
• Put meat and cheese mix in a slow cooker and add the beans and corn. Add salt and pepper to taste. Mix well and keep warm in slow cooker. DO NOT BOIL as cheese will curdle.