Southwest Onion Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon olive oil
- 2 large Spanish onions, sliced
- 1 boneless beef chuck roast, cut into cubes, (250 g / ½ lb)
- 1 teaspoon ground chipotle chili pepper
- 4 cups beef broth
- 1 bottle Mexican beer, (12 oz / 330 ml)
- 1 can diced tomatoes with jalapenos, (about 14 oz / 400 g)
- 1 cup kernel corn, frozen or drained canned
- tortilla chips
- 2 cups Mexican cheese blend, shredded, (8 oz / 250 g)
Instructions
- Heat the oil in a large saucepan on medium high heat, when hot, add the onion and cook until they are soft.
- Add the beef and sprinkle with the ground pepper. Cook the beef until well browned, stirring often.
- Stir in the broth, beer, tomatoes, and corn. Heat to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the beef is fork tender.
- Divide the soup into 8 microwaveable bowls, top each with 3 tortilla chips and 2 tablespoons of cheese. Microwave 2 bowls at a time on High setting for 30 seconds or until the cheese melts.
- Serve and enjoy.
Notes
Low cost per serving.
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