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Chorizo and Poblano Fun-dido

Made With:

Soups

VERVE® Roasted Poblano & White Cheddar Soup with Tomatillos

Des poblanos grillés sur le feu, des piments verts et des tomatilles acidulées accompagnent un mélange riche de cheddar blanc doux et de crème douce, que relève une giclée de lime rafraîchissante.

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Tip

• Alternatively, reheat gently in 325°F (163°C) oven with 1 tbsp (15 mL) Cheddar cheese grated over top.

• Substitute Swiss cheese for Monterey Jack cheese if desired.

Tips:

Total Time

min.

Serving & Size

2 cups/500mL

Perfect for a sharing appetizer, this cheesy dip is like a Mexican-style cheese fondue.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1 tbsp 15  mL
raw chorizo sausage, removed from casings (about 4 sausages) 1 lb 500  g
diced onion 1 cups 375  mL
1. Heat oil in large Dutch oven set over medium heat; cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned.
Weight Measure
shredded Cheddar cheese 1 lbs 681  g
shredded Monterey Jack cheese 1 lb 454  g
all-purpose flour 1 tbsp 15  mL
lager 2 cups 500  mL
2. Toss shredded Cheddar and Monterey Jack with flour. Set aside.

3. Stir lager into chorizo mixture; bring to boil. Cook for about 5 minutes or until reduced by half. Reduce heat to medium; stir in soup.
Weight Measure
Campbell’s Verve Roasted Poblano and White Cheddar Soup with Tomatillos 1 pouch (4 lb) 1  pouch (1.81 kg)
4. Add handfuls of cheese mixture to soup, stirring often, until incorporated. Simmer for 4 to 5 minutes or until cheese is melted and dip is thickened. (Makes 16 cups). Keep warm for service.
Weight Measure
crumbled cooked chorizo sausage 1 lb 375  mL
diced tomatoes 3 cup 175  mL
sliced green onions 1 cup 250  mL
fresh cilantro leaves 3 cup 175  mL
tortilla chips 4 bags (275 g each) 4  bags (275 g each)
Spoon 2 cups (500mL) dip into 2-cup (500 mL) baking dish. Top with 2 tbsp (30 mL) sausage, 1 tbsp (15 mL) diced tomato, 2 tbsp (30 mL) green onions and 1 tbsp (15 mL) cilantro leaves. Serve with 1/2 bag tortilla chips.

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