TORTILLA SOUP WITH PRÉSIDENT® DON BERNARDO® MANCHEGO CHEESE
Extra virgin olive oil
Onion, medium, yellow, diced
Garlic cloves, roasted, peeled
Thyme, fresh, minced
Oregano, fresh, minced
Sourdough bread, cubed & toasted
Poblano chili pepper, medium, roasted, diced
Chicken breast, cooked, shredded
Président Don Bernardo Manchego cheese, shredded
Scallions, sliced thin
Tortilla strips, fried
Heat extra virgin olive oil in large, heavy-bottomed soup pot. Add onions and garlic. Cook until onions are translucent. Add chili powder, smoked paprika, thyme, and oregano, and toast for 1 minute longer.
Add chicken stock and bring to a simmer. Add sourdough bread cubes and cook for 2 minutes. Transfer soup to a blender and puree until smooth.
Return soup to the pot and bring to a simmer. Meanwhile, in a large sauté pan, melt the butter and add the corn kernels, white hominy, and poblano peppers. Cook for 3–5 minutes, stirring frequently until corn is lightly toasted.
Add corn mixture, chicken, shredded Président Don Bernardo Manchego cheese, and lime juice to soup.
Serve garnished with tortilla strips, parsley, cilantro, and scallions.