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Your Chile Con Queso Soup Guide
Chile con Queso Soup
Microwave Soup
Another South of the Border favorite, Chile con Queso Soup will delight your friends and family and fill them up too!
What you'll need:
- 2 Tbsp. butter or margarine
- 1 large onion, chopped
- 1 28-oz. can peeled tomatoes, with liquid
- 1 4-oz. can diced green chiles
- 1 2-oz. jar diced pimentos
- 1/2 lb. Monterey jack cheese, grated
- 1/2 pound cheddar cheese, grated
- salt and pepper to taste
- Cilantro for garnish
What to do:
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Combine butter and onion in a microwave safe bowl and microwave on High Power for 7 minutes, stirring occasionally.
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Cut tomatoes into pieces. Add tomatoes with their liquid, chiles and pimentos to the onion and butter and blend well. Cover with plastic wrap and microwave on High Power until soup comes to a full boil; 9-10 minutes.
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Stir in cheeses and continue to cook uncovered on High Power until cheeses are melted, about 1-2 minutes.
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Add salt and pepper to taste. Serve hot with a sprinkle of cilantro. You can also serve great tasting homemake tortilla chips with it.
- To reheat soup, microwave on Medium Power (50%) for 8-10 minutes, or until you've reached the serving temperature that you like. Please make sure you reheat on the lower power as it will prevent the cheese from overcooking.
This delicious soup recipe makes 4-6 servings.
For more great soup ideas, check out some more easy soup appetizer recipes or follow the links below.
More microwave soup recipe ideas:
Broccoli Bisque
Carrot Tarragon Soup
Chilled Cucumber Walnut Soup
Corn Chowder
Creamy Clam Chowder
Easy Crab Bisque
Greek Lemon Soup
Marvelous Mushroom Soup
Tomato Sip Soup
Walnut Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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