The classic roasted chile & cheese soup from the
Michoaca on Mexico's southwest coast showcases the flavors of summer (well, it's summer somewhere).
My version of this classic features sweet corn, roasted fresh New Mexican Hatch Chiles. I replace the potatoes with Idaho Butternut Squash for a fun twist. All this fresh
beauty dances in a creamy broth with a hint of roasted tomatoes blended in.
Topped with Manchego cheese.
* Contains Dairy (Cream) substituted w/Oatmilk upon request.
*No Gluten added. *Vegetarian. *Slightly Spicy