​If you are like me, there are some nights where you just want to hunker down with a hot bowl of tomato soup. Of course you can always just open a can of soup from the store, but it is so much better for you and tastier as well if you make the soup with fresh ingredients and from scratch. 

The delicious recipe I am going to share today may have a lot of ingredients, but it is easy to make and you will love it! It includes fresh herbs, fresh ripe tomatoes, garlic cloves, and other simple ingredients that will give it so much flavor. 

Why you will love this homemade tomato soup more than the store-bought version

Tomato soup in a can is a pantry staple that many people have, but once you have tried this homemade version, you will not go back! Instead of having processed ingredients from the version you buy at the store, this recipe has only fresh ingredients and is made from scratch. I know it may seem daunting, but it is really easy to make. 

The combination of flavors from the herbs, tomatoes, and other ingredients will have you going back for more. You can serve this as an appetizer or a side dish to go along with a tasty grilled cheese sandwich, or you can serve it as a main dish. No matter how you eat it, you will not be disappointed, and I am sure you will agree this is the best tomato soup recipe you have tried. 

What ingredients do you need to make homemade tomato soup?

I mentioned above that this recipe has fresh ingredients. This is important so that you can know what you are putting in your body and so that you get the best flavors possible. 

To make this recipe, start by gathering the following ingredients:

• 2 lbs of ripe, fresh tomatoes (roma tomatoes or other types of tomatoes will work)
• 1 medium onion (red)
• 3 garlic cloves
• 1-2 fresh basil leaves
• 2 bay leaves
• 1 tsp of dried oregano
• 1 tsp of nutmeg
• 1 tbsp of brown sugar
• 1 tsp of balsamic vinegar
• 1/2 cup of white wine
• 1 tbsp of olive oil
• 1/4 stick of butter
• salt and pepper to taste
• 1/8 cup heavy cream
• Mozzarella cheese
• Croutons

How do you make this tomato soup recipe?

Now that you have gathered the ingredients, it is time to make the recipe. It is important to wash all of the vegetables and herbs before cooking, so do that first. 

Next, you will chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step. 

Heat a large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent. 

The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.

After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender. 

In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet. 

Add the white wine and let cook for 5 minutes.

At this point, the soup is ready, so you can serve it in a bowl topping with a little bit of heavy cream, the cheese, and the croutons. 

​How to use this recipe for pizza or pasta sauce.

This recipe is mainly made for soup, however you can make some slight modifications to it so that you can use it for pizza or pasta! The only modification that you need to make for this recipe is to omit the white wine. This will give it a thicker consistency which is perfect for adding to your favorite homemade pizza recipe. You can also use it as an easy sauce for pasta with meat or without meat. You will find that this adds a great flavor to any of your favorite pasta or pizza recipes, so I definitely recommend it. 

When I use it for that purpose, sometimes I will add some red pepper flakes to add a bit of heat, but only if I am making it for my husband and me, since some of the kids don’t quite like spicy food yet. 

Check out these other soup recipes

• Delicious Creamy Ginger and Carrot Soup Recipe
• Mexican Seafood Soup (Caldo de Camaron)
• Slow Cooker Homestyle Chicken Noodle Soup
• Authentic Mexican Chicken Tortilla Soup
• Butternut Squash, Sweet Potato, and Bacon Soup
• Copycat Kneaders Cheddar and Jalapeno Soup
• Mexican Pozole Recipe

This homemade tomato soup recipe is a hit around our house and is a great way to incorporate healthy ingredients into your diet. The kids love it also, especially when you serve it with tasty cheese sandwiches. I always make a large pot of this when we have it, and there is almost nothing left every time. 

It has a mild, but delicious tomato flavor and  is great for any time of year.

Let me know in the comments below how it turns out!

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Fresh Homemade Tomato Soup Recipe

Check out this delicious, flavorful, and easy to make tomato soup recipe which is an easy option for an appetizer or a meal on its own. 

 

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword fresh, soup, tomato soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 1/2 cup servings

Calories 116kcal

Author Charbel Barker

Ingredients

• 2 lbs ripe tomatoes
• 1 red onion
• 3 garlic cloves
• 1-2 basil leaves
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground nutmeg
• 1 tbsp brown sugar
• 1 tsp balsamic vinegar
• 1/2 cup white wine
• 1 tbsp olive oil
• 1/4 stick butter
• salt to taste
• pepper to taste

Accompaniments

• 1/8 cup heavy cream
• 1/4 cup mozzarella cheese
• 1/4 cup croutons

Instructions

• Chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step. 
  2 lbs ripe tomatoes, 1 red onion, 3 garlic cloves
• Heat large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent. 
  1/4 stick butter, 1 tbsp olive oil
• The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.
  1-2 basil leaves, 2 bay leaves, 1 tsp dried oregano, 1 tsp ground nutmeg, 1 tbsp brown sugar, salt , pepper
• After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender. 
  1 tsp balsamic vinegar
• In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet. 
  1 tbsp olive oil
• Add the white wine and let cook for 5 minutes.
  1/2 cup white wine
• Serve with cream, mozzarella cheese, and croutons
  1/8 cup heavy cream, 1/4 cup croutons, 1/4 cup mozzarella cheese

Nutrition

Serving: 11/2 cup serving | Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1120IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg

The post The Most Flavorful And Fresh Tomato Soup Recipe appeared first on My Latina Table.

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There are so many chili recipes on the web, it can be difficult to know which one is the best. Some people prefer a traditional red chili recipes with beef, and others prefer white chili recipes. In my case, I love both and you can find my original recipe for chili con carne here.

Today, however, I want to share this tasty white chili recipe that uses boneless skinless chicken breasts, cream cheese, chicken stock (or chicken broth), great northern beans and more. It is creamy, has just the right amount of spice, and is definitely a favorite recipe around here.

We probably make this once a week and all of my kids (and my husband) love it. Sometimes we finish it all in one day, but when we don’t, it is even better the next day!

How to Make this Easy White Chicken Chili

One reason that I love making this recipe is because it is so easy.

You start by blending the tomatillos, onions, and garlic together and then adding it to a large pot with the rest of the ingredients. Then, you let it boil for about 20-25 minutes and it is ready! I love adding the diced poblano peppers to give it a little kick, but it isn’t so spicy that your kids won’t enjoy it. If you think poblanos are too spicy though, you can always replace them with mild green chiles.

I personally use the great northern, beans, but you can replace those with a can of pinto beans, white kidney beans, cannellini beans, or another type of white beans. For the chicken, I boil a couple of chicken breasts and shred them up, but you can also use rotisserie chicken or any other leftover chicken if you have it on hand.

Some white chili recipes use sour cream, but this one does not. Instead, it gets its creamy flavors from the cream cheese that I add. If you like a thicker chili, you can add some corn starch to thicken it.

What are some toppings to serve with this recipe?

One thing that we love about chili (white chili or regular chili) at our house is adding our favorite toppings. For example, this goes great with tortilla chips, sour cream, cheddar cheese, and even lime wedges. Of course, this all depends on your personal preference, so if there is anything else you like to add feel free! Sometimes I will add fresh jalapenos too to give it even more spice.

I am sure that when you try this, you are going to love it. The whole family will love this wonderful recipe! It is such an easy recipe and doesn’t require a lot of hard work or prep work.

Other similar recipes you may enjoy.

We love eating chili and hearty soup, especially in the winter months when it is so cold! Below are a few other tasty soup and chili recipes that you are sure to love! Let me know in the comments below how this turned out and what recipes you want to learn next time!

• Authentic Mexican Pozole Blanco Recipe
• Mexican Pozole Recipe
• Mexican Seafood Soup (Caldo de Camaron)
• Authentic Mexican Chicken Tortilla Soup
• Slow Cooker Homestyle Chicken Noodle Soup
• Authentic Sopa de Fideo Recipe
• Butternut Squash, Sweet Potato, and Bacon Soup

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Easy White Chicken Chili Recipe

This great recipe for creamy white chicken chili will be a hit with all of your friends and family. Keep reading to find out how to make it.

Course Appetizer, Main Course, Soup

Cuisine American, Tex-Mex

Keyword chili, white chili

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 Cups

Calories 352kcal

Author Charbel Barker

Ingredients

• 2 Boneless, Skinless Chicken Breasts Cooked and Shredded
• 4 Cups Chicken Stock
• 1/2 Bar Cream Cheese
• 2 Tomatillos
• 3 Cloves Garlic
• 1/4 Medium White Onion
• 2 Cups Great Northern Beans
• 1 Cup Yellow Corn
• 2 Poblano Peppers Skin and seeds removed and then diced, or you can replace with mild green chiles.
• Salt to taste
• Pepper to taste

Instructions

• Boil the tomatillos, garlic, and onion, and then blend in a blender with a little bit of the liquid.
• Add the above mixture with the rest of the ingredients to a large pot and bring to a boil and let simmer for about 20-25 minutes. You can add 1-2 teaspoons of corn starch mixed with a little bit of water if you want the chili to be more thick.
• Remove from heat and serve with sour cream, cheese, tortillas chips, and other toppings as desired.

Nutrition

Serving: 1Cup | Calories: 352kcal | Carbohydrates: 42g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 337mg | Potassium: 762mg | Fiber: 8g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 36mg | Calcium: 75mg | Iron: 3mg

The post Quick and Easy White Chicken Chili Recipe appeared first on My Latina Table.

This post was Sponsored by T-Fal. All opinions are my own. 

If you have followed me for a while, you know that I am a fan of pozole. In fact, I already have two different varieties on this website, including Pozole Rojo and Pozole Verde. I love these recipes because they remind me of Mexico and because they are so delicious! They are especially perfect for cold winter days here in Colorado when I need something to warm me up. I also choose pozole when I am entertaining for small groups here at home, since it is easy to make and serves many. 

Today, I am going to share a third variety of pozole, called Pozole Blanco. The main difference between this version of Pozole is that it does not have red or green chiles to give it the color that the other ones do. That said, it is usually served with a spicy salsa on the side, so you can still get that flavor if you want it. 

How Do You Make Pozole Blanco?

Some of the ingredients you need for Pozole Blanco are:

• Chicken
• Hominy
• Chicken Broth

This recipe is actually pretty easy to make. You will always start by adding the chicken, fresh herbs, garlic, and onion together in a large pot and letting them cook together. You will add the hominy next after removing the large herbs, garlic and onion from the broth.  After the pozole is done cooking, you can add some garnishments, such as raddish, lettuce, onion, tortilla chips, cilantro and lime. 

Traditionally, pozole blanco is served also with a very spicy chile de arbol salsa. Warning – this is very spicy, so you can omit it if you prefer or use a more mild salsa. For those of you brave enough to try it, the recipe is below. 

When I made it this week, I used a couple of favorite new kitchen items – one of the pots and one of the frying pans from my T-Fal Easy Care Cookware Set. This is a 20 piece set that has everything you need. I love this set because the quality non-stick interior makes cooking and clean-up quick and easy. I usually handwash my cookware because I prefer to, but these are dishwasher safe so when you are in a hurry to clean up you don’t have to worry about that!

This is important when I am entertaining, since I would rather spend time with my friends and family than cleaning up. I also love that all T-fail non-stick cookware is 100% toxin free, which gives me peace of mind when I make food for my friends and family. 

You can buy T-fal Easy Care products in-store or online at Walmart. 

Spice Bag Trick

As you can see above, this recipe includes a lot of fresh herbs, spices, and other ingredients that are better off removed at the end of the cooking process. In order to avoid picking each piece out, I like to use a spice bag.

The concept is simple, you add the larger spices and ingredients that don’t typically dissolve (i.e. bay leaves, onions, oregano, etc.) and just drop it in during the cooking process. Then, prior to serving you remove the bag. This helps to maintain the delicious flavor, but also makes sure your guests aren’t accidentally getting big bits of herbs and onions!

This worked really well for this recipe, so I definitely recommend it to save time and effort. 

This is definitely one of my favorite recipes to make and I hope that you enjoy it as well. Please let me know in the comments below how it turned out!

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Authentic Mexican Pozole Blanco

Find out how to make this delicious and popular Mexican recipe called Pozole Blanco. It is great to serve large crowds and is always a hit!

Course Main Course, Soup

Cuisine Mexican

Keyword pozole, Pozole blanco

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 Cups

Calories 170kcal

Author Charbel Barker

Ingredients

For the Pozole

• 6 cups Water
• 2 Chicken Breasts
• 1 can Hominy 25 oz
• 1 tbsp Fresh Rosemary
• 1 tbsp Fresh Oregano
• 1 tbsp Fresh Thyme
• 1 tbsp Fresh Marjoram
• 2 Bay Leaves
• 3 Cloves of Garlic, peeled
• 1/2 onion
• 2 tsp salt more or less to taste

For the Chile de Arbol Salsa

• 4 chile de arbol
• 1 Chile ancho
• 1 Chile guajillo
• 3 garlic
• salt
• 1/4 onion
• 1/2 cup avocado oil or other oil

Accompaniments

• chopped radish
• limes
• Tortillas Strips
• Chopped Cilantro
• Chopped Onions
• Avocado

Instructions

For the Pozole

• Bring the water to a boil in a large pot and add the salt.
• Add the following ingredients either to a spice bag or directly to the water: rosemary, oregano, marjoram, thyme, bay leaves, garlic, and onion. If using the spice bag, close it and add to the water.
• Immediately add the chicken breasts and cook over medium high heat until the chicken breasts are cooked through. Remove the spice bag if using. If not using, remove the onion, garlic, bay leaves, and other herbs and dispose of them.
• Remove the chicken, shred, and then add it back to the broth.
• Add the hominy and bring to a boil for 15 minutes.
• Serve hot with the the chile de arbol salsa (if desired) and the other accompaniments.

Chile de Arbol Salsa (Very spicy!)

• Remove the stems from the chiles, and then saute all of the ingredients in a frying pan with the oil for 1-2 minutes.
• Add all ingredients (including remaining oil) to a blender and blend well. You can add a small amount of water or broth for a thinner consistency.

Nutrition

Serving: 1Cup | Calories: 170kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 530mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1188IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

The post Authentic Mexican Pozole Blanco Recipe appeared first on My Latina Table.

Slow Cooker Chicken Noodle Soup is the perfect recipe for the fall when cold season starts rolling in.

This post is written by myself on behalf of Albertsons and Safeway.

Chicken noodle soup is one of my favorite foods to make throughout the year, but I especially like to make it in the fall and winter. Here in Colorado we have a lot of cold weather. That combined with the kids going back to school means that we tend to have a lot of colds.

That is why it is important to have good, high-quality products and recipes to help out during this time of year. My husband and I have already both caught at least one cold this year and I wouldn’t be surprised if there are more to come. When they do hit, I always have a pretty solid plan of action – make this slow cooker chicken noodle soup, and stock up on Signature Care™ products from Safeway.

Just a couple of days ago, I picked up some Signature Care Cold & Flu Liquid Nighttime and Signature Care Cold/Flu Relief Softgels Daytime. I trust these products to help me feel better and am happy that I can always find them when I need them. Locally, Safeway carries the exclusive line of Signature Care products, which offer the same effective relief as national name brands and the same active ingredients recommended by pharmacists, all at an affordable price.

Here in Colorado, I can find the Signature Care line of products exclusively at Safeway and Albertsons, but they can be found at all the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets, Market Street, Albertsons Market and Carrs/Safeway.

While I was at Safeway, I also picked up some great O Organics® products like these Saltine Crackers, which go perfect with this slow cooker chicken noodle soup. There are many stores to choose from where I live, but I choose Safeway most often because it is conveniently located, has great products and prices, and it is a name and brand that I trust.

Although being sick is never fun, it is always nice to cuddle up on the couch with a nice warm bowl of chicken noodle soup and some delicious crackers. That combination never fails to help me feel better.

This version of chicken noodle soup has lots of fresh vegetables like carrots and celery. That combined with chicken and a delicious broth makes for a delicious home-style meal that anyone can enjoy.

The great part is that you can make this in the slow cooker, so you don’t have to be spending a ton of time in the kitchen when you are not feeling well. I hope all of you enjoy this as much as my family does and that you enjoy it even when you aren’t sick. Let me know in the comments below what recipes you love to eat during this time of year.

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Slow Cooker Homestyle Chicken Noodle Soup

Author Charbel Barker

Ingredients

• 3 Chicken Breasts cut into small cubes
• 4 Celery Stalks sliced into small pieces
• 4 Carrots chopped into small pieces
• 1/4 White Onion diced
• 8 cups of O Organics Chicken Broth
• 2 cups of wide egg noodles
• 1 teaspoon of lemon pepper
• Salt to taste
• 1 tablespoon of dry parsley
• 1/2 tablespoon of dry oregano
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground white pepper

Instructions

• Add the chicken, the carrots, the celery, the onion and all of the seasonings with the chicken broth to the slow cooker on medium heat.
• Cook for 30 minutes.
• Add the noodles and cook for 10 additional minutes.
• Add salt to taste and serve with crackers and lime juice.

This post is written by myself on behalf of Safeway.

The post Slow Cooker Homestyle Chicken Noodle Soup appeared first on My Latina Table.

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One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.

I have to say though, in Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it!

What Is Pozole And How Do You Make It?

Traditionally, Pozole is a pork-based soup. That said, there are other versions – such as Pozole Verde, that are made with shredded chicken. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico.

In order to make it, you will need guajillo chiles, which you will prepare by removing the seeds and stem and then boiling in water for 5-7 minutes. 

One of the main ingredients that you need to make an authentic Pozole is hominy. In Mexico, it is sold raw, so it takes a little bit extra effort to peel and soak them so that they are soft enough to use.

Fortunately, cooking is a bit easier in today’s day and age and you can buy it ready-to-use at the store. Then, all you have to do is add it to the recipe!

A few years ago my sister-in-law was planning her wedding reception. For the food, she decided to have a soup buffet. She asked me to make pozole because she had tried it before and really liked it. Of course, I agreed, and I thought it was great to be able to include pozole in her reception.

This recipe was a hit at the reception and was gone even before the other popular soups!

The freshness of this recipe is complemented by the crunchy texture from the freshly made tortilla chips and freshly cut radish.

One of the memories that this recipe brings to my mind is how my grandma always ended up giving me tea to calm my stomach because I couldn’t stop eating it. I still have that problem today. Whenever I make Pozole, I keep eating it until it is gone.

I guess you could say that for me, Pozole is irresistible!

Try out this recipe and let me know in the comments below how it turns out. Don’t forget to leave a review!

Other Authentic Mexican Recipes That You Should Try

• Horchata
• Tacos Al Pastor
• Chilaquiles
• Barbacoa Tacos
• Pork Carnitas Tacos
• Shrimp Ceviche
• Flan
• Carne Asada
• Charro Beans

Products You May Need For This Recipe

• Large Stockpot. Usually, when you make this recipe, you make it for a crowd. If that is the case, you will want a large stockpot like this one.
• Hominy. You can usually find this in the Mexican section of the grocery store, but if not, you can buy it online here as well.

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Pozole Rojo

Pozole Rojo is a delicious Mexican soup that is easy to make and has delicious flavors. 

Course Main Course, Soup

Cuisine Mexican

Keyword mexican food, pozole, soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 426kcal

Author Charbel Barker

Ingredients

• 2 pounds of pork cut into medium sized cubes
• 6 guajillo chiles
• 1 Can of hominy
• 6 cloves of garlic
• 1 tomato
• Salt and Pepper to taste
• 1/2 onion
• 1 teaspoon of oregano
• 1 teaspoon of cumin
• 2 bay leaves

Accompaniments

• 2 cups Chopped radish
• 8 lime
• 4 cups chopped lettuce
• 40 homemade tortilla chips
• chopped cilantro
• 1 chopped onion

Instructions

• Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork. 
• Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
• Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
• Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
• Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
• Let boil 15 minutes longer.
• Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips

Nutrition

Serving: 1Cup | Calories: 426kcal | Carbohydrates: 22g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 154mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 26.2mg | Calcium: 104mg | Iron: 3.1mg

The post Mexican Pozole Recipe appeared first on My Latina Table.

Today I am going to share this recipe for a delicious Cheddar and Jalapeno soup. Spicy you ask? No. Creamy and delicious? Definitely! This is a recipe that you are not going to want to miss – even my kids loved it!

The first time that I tried this soup was in a restaurant called Kneaders when we were living in Utah. It was one of our favorite restaurants primarily because this soup was on the menu. When we moved, I was sad because they didn’t have that restaurant in the new city we were moving to, so I didn’t get to have it again for awhile. Where we live now they have it, so I was able to try it again after a long time. Since I don’t like to go out to eat all the time, I came up with this copycat version and I have to share it with all of you! It is delicious, creamy and full of flavor. The main ingredient is jalapeno, which for me is always a good start! Believe it or not, this recipe is not spicy at all, but you should put some plastic gloves or a plastic bag over your hands when you are cutting them up to keep your hands from burning later. Trust me, I learned this trick the hard way and there have been many times when I have forgotten and regretted it later! All of that isn’t supposed to scare you – this is an easy recipe and that is the only complicated part.

A few days ago I went out with some girlfriends and we were able to have a good time talking, laughing and enjoying his soup – and it was great.

After cutting the jalapenos, you can combine it with the rest of the ingredients in a food processor if you want a thicker consistency, or in a blender if you want a more creamy and smooth consistency.

This soup is definitely a good one to serve as either an appetizer or the main dish, and it goes especially well with freshly baked bread on a cold afternoon. It doesn’t matter how you enjoy it, I am sure that you will love it! Don’t forget to tell me in the comments how it turned out!

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Copycat Kneaders Cheddar and Jalapeno Soup

Author Charbel Barker

Ingredients

• 3 Jalapenos de-seeded and chopped up.
• 1.5 Cups of grated mild cheddar cheese
• 1 Cup of whipping cream
• 1 can of Chicken Broth
• 1/2 cup of finely chopped onions
• 2 T of flour
• 1 T of butter
• Cilantro
• Salt Cumin, Pepper, and Garlic Powder

Instructions

• De-seed the jalapenos and chop into smaller pieces.
• Add the jalapenos, the cilantro, the cheddar cheese, and the chicken broth to a blender and blend until smooth.
• In a saucepan, add a small amount of olive oil, and when hot add 1 tablespoon of butter and saute the onions until translucent.
• Add the jalapeno mixture to the saucepan and let boil for 2 minutes.
• Add seasonings.
• Add the whipping cream and let boil for 5 more minutes.
• Add the flour and whisk quickly to avoid lumps until it is the desired consistency.
• Serve immediately with freshly baked bread.

The post Copycat Kneaders Cheddar and Jalapeno Soup appeared first on My Latina Table.