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Sopa De Calabacitas Con Queso

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Savory Roasted® Vegetable Base, Sopa De Calabacitas Con Queso combines hatch chiles, zucchini, yellow squash, and corn in a creamy, spicy queso base.


What You'll Need

1½ Gal Broth (sub-recipe below)
6 cup Hatch Chili, canned
7½ lb Processed Cheese
6 cup Corn Kernels
3 qts Zucchini, quartered, sliced thin
3 qts Yellow Squash, grated
1 Tbsp Ancho Chili Powder
12 oz Crema
12 oz Pumpkin Seeds, Toasted
   
Broth sub-recipe
6 oz Custom Culinary® Gold Label Roasted Vegetable Base
1½ Gal Water, hot
¼ cup Olive Oil
1½ cup Yellow Onion, medium dice
2 Tbsp Garlic, minced
1 Tbsp Ancho Chili Powder
PREPARATION

Prepare broth:
  1. Mix vegetable base with hot water. Stir to combine and reserve.
  2. Heat olive oil in a large pot until oil is shimmering.
  3. Sauté onion and garlic until soft and fragrant.
  4. Add liquid to pot and bring up to a boil.
  5. Reduce to a simmer and allow to simmer for 15 minutes.
  6. Reserve for service.
Prepare soup:
  1. In a large stock pot, combine broth with all the ingredients.
  2. Allow to come to a simmer and cook until vegetables are soft and the soup is creamy.
To serve one portion:
  1. Pour 1 cup of soup into a bowl.
  2. Top with ½ oz. crèma drizzle, toasted pumpkin seeds, and a pinch of ancho chili powder.

CHEF'S TIP