About this recipe:
Enjoy a comforting bowl of Creamy Cilantro Soup, enriched with the smoothness of Juanita’s Queso Blanco Oaxaca. This soup is a perfect blend of fresh cilantro, sweet corn, and creamy cheese, topped with crispy tortilla strips and fried cilantro for added texture and flavor.
Ingredients:
- 1 (15 oz.) can Juanita’s Queso Blanco Oaxaca Cheese Sauce
- 1 bunch cilantro, chopped
- 1/4 white onion, cut in half
- 1 clove garlic, cut in half
- 3 tablespoons of butter
- ½ cup of whole or skimmed milk
- Strips of tortillas cut into julienne and fried
- 1/2 cup cherry tomatoes, cut in halves
- Fried cilantro leaves
- 1 teaspoon of chicken bouillon or salt
- Oil or additional butter for cooking
Step by step:
- Cut the cilantro, garlic, and onion into large pieces.
- In a pot, melt the butter without letting it burn. Add the cut onion, garlic, and cilantro. Sauté everything until the onion is translucent and the cilantro is wilted. Cover.
- In a blender, add the can of Juanita’s Queso Blanco Oaxaca, followed by the whole milk, and a spoonful of chicken bouillon or salt, pour in the sautéed mix and blend well.
- Pour the blended mixture back into the pot and let it boil. If the soup is too thick, add a little water or chicken broth to achieve the desired consistency.
- In a very hot skillet with oil, add a few individual cilantro leaves, fry them, then remove from skillet
- Cut three tortillas into very thin julienne strips and fry them in the same oil where the cilantro leaves were fried until golden brown.
- Serve the soup hot and garnish with fried tortilla strips, cherry tomato halves, fried cilantro leaves, and sour cream.
