Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Similar to French onion soup but with Mexican flavors. A rich tasting, satisfying whole meal soup.

2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
6 cups sliced onions
1 tablespoon flour
1/2 teaspoon ground cumin
2 Anaheim chile peppers, roasted, peeled, seeded, coarsely chopped
1 Jalapeno chile pepper, roasted, peeled, seeded, finely chopped
1 red bell pepper, diced
5 cups chicken stock
1 (12 ounce) bottle light beer
2 tablespoons lime juice
1/2 cup chopped cilantro
1 1/2 cups grated Jack cheese
salt to taste

Garnish:    tortilla chips, 1/2 cup cilantro leaves

In a 4 or 5 quart saucepan, heat oil and butter. Add garlic and onions. Sauté slowly, stirring frequently over moderately low heat for 35 minutes, until onions are softened and beginning to turn golden. Reduce heat, stir in flour, cumin, the chile peppers and the bell pepper, then cook stirring for 3 minutes longer. Add chicken stock and beer. Cover pan. Bring to a boil, then reduce heat and simmer for 25 minutes. Turn off heat. Stir in lime juice, chopped cilantro and salt. Sprinkle with cheese. Serve hot and pass bowls of fresh crunchy tortilla chips and additional chopped cilantro leaves to go with the soup.    Makes 8 cups
 

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

To purchase Renee's Garden Seeds, click here