WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Quesadilla Soup
Marianne Severson, West Allis

2 cans (10-3/4 oz. each) cream of celery soup
2 cups whipping cream
1 cup frozen peas, thawed
1 cup frozen corn, thawed
4 Roma tomatoes, diced
2 tsp. chili powder**
2 tsp. ground cumin
2 tsp. fresh garlic, chopped
2 cups cheddar cheese
salt to taste (optional)
spicy tortilla chips, coarsely crushed, for garnish

Place cream of celery soup in large pot. Gradually blend in cream. Add remaining ingredients except cheese and tortillas and bring to a boil over medium-high heat, stirring occasionally. If the soup is a little thick, add some water. Remove from heat and add cheese, stirring until melted. Taste and adjust seasonings, adding more chili powder, cumin, or salt (if needed) to taste. Top servings with tortilla chips. Makes about 6 servings.

Tester’s note: Chipotle chili powder was particularly good.

 

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2006 Wisconsin Energy Cooperative News