This cheese soup is full of Mexico (and New Mexico) flavor. Green chiles, Mexican chorizo, and queso fresco combine to make a bowl of pure comfort.
Here is another recipe inspired from my love for New Mexico. I'm still undecided which I love more, the green chiles of New Mexico or the red. For this cheese soup recipe, I went with green. Chile is the defining ingredient in New Mexican cuisine. Did you know it's also the state's largest agricultural crop? No wonder it's in everything! But New Mexican food is more than its chile. It's a blend of native American, Mexican, Spanish and American influences.
But this recipe is all about soup. For me, the cool weather of New York makes me yearn for a big bowl of warm soup! The green chiles remind me of one of my mom's recipes of shredded beef loaded with chile verde and potatoes... mmmm... now I just made myself hungry. Never fails!
In a large pot, add 2 tablespoons of butter with 2 tablespoons of olive oil and heat to medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring often.
Add the onions and garlic and cook for 2 minutes. Then add the tomatoes, corn, hominy, green chile, cumin, and broth. Bring to a boil and season lightly with salt and pepper. Preheat the oven to 350º F. Cook the chorizo and transfer to a plate lined with paper towels to remove excess grease, then set aside.
In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin, garlic, salt and pepper. Transfer to a baking sheet and bake in preheated oven for 8 to 10 minutes. Remove from oven and set aside.
After the soup has had a chance to simmer and potatoes are done, heat the cream for a few seconds in the microwave and then add it to the soup. Cook for another 10 minutes, taste for salt.
To plate, add about 1/3 to 1/2 cup shredded mozzarella to the bottom of bowl. Ladle hot soup over the cheese, top with a few croutons, chorizo, queso fresco, green onions and cilantro.