QUESO CON CARNE SOUP

Queso Con Carne Soup image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
12 ounces beef or pork Mexican chorizo
1 medium white or yellow onion, finely chopped
4 cloves garlic, finely chopped or grated
Salt and pepper
1 1/4 pounds ground beef sirloin
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 1/2 teaspoons pimenton smoked paprika
2 1/2 cups beef brodo, broth or stock
1 brick cream cheese, cut into pieces
3/4 cup crema or cream
1 1/2 cups shredded Colby or Colby/Jack cheese from a brick
1 cup shredded pepper jack cheese from brick
1 can (4 ounces) diced green chilies, drained
2 cans (10 ounces) tomatoes and green chilies, such as Rotel
Charred flour or corn tortillas, to tear and dunk, corn tortilla chips or Fritos
Pickled jalapeno pepper rings, hot or mild
Chopped cilantro
Radish matchsticks
Scallions, chopped or sliced

Steps:

Heat a nonstick skillet over medium-high heat with 1 tablespoon oil, 1 turn of the pan. Add chorizo, brown and crumble and remove to paper towel-lined platter to drain.
Heat a nonstick Dutch oven or soup pot over medium-high heat and add 1 tablespoon oil. Add onions, garlic, salt and pepper and stir a couple of minutes. Add beef to brown and crumble. Season beef with oregano, cumin, coriander, chili powder and pimenton and stir another minute. Add broth and bring to boil, then reduce heat to medium low. Stir in cream cheese and crema or cream. Stir in cheeses and melt. Add chilies and tomatoes and gently combine. Add chorizo back to soup. Serve with tortillas and toppings of choice.

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