South of the Border Cheese Soup

South of the Border Cheese Soup

Chef  Lou Rice, Springfield Division



  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.