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South of the Border Cheese Soup

South of the Border Cheese Soup

Chef  Lou Rice, Springfield Division


  • 8 oz chorizo
  • ½ cup poblano pepper, diced
  • ½ cup yellow onion, diced
  • ½ cup all-purpose flour
  • 6 oz Mexican beer
  • 24 oz chicken broth
  • 16 oz Chihuahua cheese, shredded
  • 4 oz green chilies, diced
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ teaspoon ground red pepper
  • 1 cup heavy cream
  • ½ cup Cotija cheese, grated
  • Salt and pepper to taste
  • A few dashes of your favorite hot pepper
  • Fried corn tortilla strips for garnish


  1. In a heavy stock bottom pot, cook chorizo until cooked thoroughly. Add onions and peppers and cook until they’re soft. Stir in flour and cook for about two minutes. Add Mexican beer and chicken stock. Bring to a boil and reduce to simmer. Add diced chilies and dry seasonings. Slowly add Chihuahua cheese, stirring well to incorporate. Stir in heavy cream. Season with salt and pepper and a few dashes of hot sauce. To serve, garnish with fried tortilla chips and a sprinkle of Cotija cheese.

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