Southwestern Cheddar Soup

swcsIf we can just hold out a few more days, this current cold snap will be over! I know I’ve had enough. I didn’t move to the South to be frozen like a tater tot in the deep freeze! Do you need more soup to help you through? Then you’ve come to the right place!

If I do say so myself, I’ve become a bit of a zen master of quick and tasty soups. You’ve no doubt heard of my very famous Practically Instant Homemade Potato Soup? Or my Creamy Lentil Soup made fresh in just minutes in the morning? Well here’s another speed-tastic soup to add to the list!

Southwestern Cheddar Soup
Two cups broth
1/2 – 3/4 cup salsa
1/2 cup the sharpest of sharp cheddars
1/2 cup black beans
1/2 cup corn

1. Combine broth, salsa and cheddar in a blender and blend until the cheese is kind of pulverized. If you have a Vitamix, you can follow the instructions that came with it to heat the soup until the cheese and melted into the broth and salsa.
2. Transfer to a pan, add the corn and beans and heat through.
3. Enjoy topped with some more cheese, chopped green onions, chopped jalapeños.

I made this today before work cold, and heated it at work in the microwave. It was delicious. It was zesty and quite filling and warm me right up. As you can see, this is a very small amount of soup. You can very easily double or triple this recipe. And if you aren’t in a hurry, you can throw everything in the slow cooker and leave it to simmer all day. This would also be pretty good with some Rotel Tomatoes instead of salsa.

I heard there are only 56 days until spring. I have a feeling that I’ll be making this soup several more times between now and day 56.

Enjoy!

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