Recipes: Caldo de Queso en Salmon Chorizo

4 teaspoons Oil, vegetable
6 tablespoons Onion, white, chopped fine
1 small clove Garlic, fresh, minced
1 pkg Salmon Chorizo 12 oz.
2 tablespoons Flour, all purpose
1 can Tomato, diced in juice 14.5 oz.
2 cans Chicken or beef broth, 14 oz.
1 Green chile, diced, mild, drained 4 oz.
½ teaspoon Oregano, leaf dried
1 teaspoon Salt, to taste
1 small Potato, russet, peeled and diced in ¼" cubes
½ pound Cheese, Monterey jack, grated
½ cup Half and Half or Milk

Garnish (optional)
2 tablespoons Cilantro, fresh chopped
3 tablespoons White cheese, crumbled

Heat stockpot with oil and sear onions, garlic over medium-high heat for 2 minutes, stirring regularly,
until translucent. Add chorizo to pan and break up into pieces and continue cooking for additional 2
minutes. Sprinkle flour in stirring constantly for 3 minutes. Add tomato, stock, oregano, salt, pepper,
potatoes, green chilies and bring to a boil. Cover and reduce to a simmer for 20 minutes.

Season to taste and add Half and Half. Place grated cheese in the bottom of individual bowls and top
with soup and choice of garnish.

Chef's Note: Add fresh avocado pieces or black beans to the bottom of each bowl.

Yield: 4 - 14 oz. portions