Sherris Tex Mex Potato Soup Food

TEX-MEX PANTRY GNOCCHI SOUP

Steps:

• Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
• Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

TEX MEX POTATO SOUP

Steps:

• Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
• In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
• In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
• Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

TEX-MEX TOMATO SOUP AND GRILLED CHEESE

Steps:

• Preheat a griddle pan for the grilled cheese over medium heat.
• Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
• Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
• Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.

SHERRI'S TEX-MEX POTATO SOUP

Steps:

• Fry bacon in 2 quart pot until crisp; drain grease.
• Add the onions and garlic and saute about 2 minutes.
• Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
• Add salt and pepper to taste.
• Add potatoes and cook until tender, about 15 minutes.
• Cube cheese and place in bottom of soup bowl and cover with hot soup.
• Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.

TEX MEX SOUP

Steps:

• In large pot, brown onions and beef.
• Cook 2 minutes.
• Add all other ing.
• except tortillas and cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for 30 minutes.
• Stir in cheese.
• Top with tortilla pieces.