Creamy Cilantro Soup

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:

1. Cut the cilantro, garlic, and onion into large pieces.
2. 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. 
3. 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.
4. 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.
5. In a very hot skillet with oil, add a few individual cilantro leaves, fry them, then remove from skillet 
6. Cut three tortillas into very thin julienne strips and fry them in the same oil where the cilantro leaves were fried until golden brown. 
7. Serve the soup hot and garnish with fried tortilla strips, cherry tomato halves, fried cilantro leaves, and sour cream.