Cheese And Tortilla Soup: A Match Made In Heaven

Tortilla soup is a delicious and comforting dish, perfect for cold winter days. While there are many variations, an essential component is the cheese. So, what cheese goes with tortilla soup? Well, it depends on your taste preferences! You could opt for a sharp cheddar, pepper jack, or Monterey jack for a fully-flavoured, melty cheese experience. These cheeses add a creamy texture to the soup without overwhelming the other ingredients. Alternatively, you could try something like queso fresco, panela, or oaxaca cheese, which are more traditional Mexican options.

Cheddar and cream cheese

How to Prepare

First, soften onions, jalapeno peppers, and garlic in butter. Then, add tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Next, add chicken broth and chicken breasts and bubble gently for 20-25 minutes, until cooked through. Remove the chicken and shred it, then add it back to the soup.

Reduce the heat to low and gradually add the cheddar and softened cream cheese, stirring until smooth and combined. It's important that the cheeses are near room temperature when added, so they melt smoothly and don't cause the dairy to separate.

Serving

This soup can be garnished with diced avocado, sour cream, jalapenos, shredded cheese, and cilantro. It can be served with tortilla strips on the side or crumbled on top for added crunch. It also pairs well with avocado slices, guacamole, sour cream, lime wedges, and fresh cilantro.

Storage

The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Sargento shredded authentic Mexican cheese

Tortilla soup is a delicious and hearty meal, and one of the best ways to elevate its flavour is by adding cheese. Sargento Shredded Authentic Mexican Cheese is the perfect choice for this. Here's why:

About Sargento Shredded Authentic Mexican Cheese

Why It's Great in Tortilla Soup

The blend of cheeses in Sargento's Authentic Mexican Cheese adds a wonderful depth of flavour to tortilla soup. The creaminess of the cheese pairs perfectly with the other ingredients in the soup, such as chicken, vegetables, and spices. The cheese enhances the overall taste and texture of the soup, making it even more indulgent and satisfying.

How to Use It

When adding Sargento Shredded Authentic Mexican Cheese to your tortilla soup, there are a few ways to incorporate it. You can sprinkle the cheese on top of the soup as a garnish, allowing it to melt slightly and add a creamy finish. Alternatively, you can stir the cheese into the soup while it's still hot, creating a cheesy, indulgent broth. You can also use the cheese to top tortilla strips, which can be added to the soup as a crunchy topping.

Storage Tips

Sargento's Shredded Authentic Mexican Cheese comes in an 8-oz package and is best used within five days of opening for maximum freshness. The cheese is packaged in Easy-close FreshLock® packaging, which helps keep it fresh for longer.

Final Thoughts

Monterey jack cheese

Flavour and Texture

Origin and Characteristics

Cooking with Monterey Jack Cheese

When cooking with Monterey Jack cheese, it is important to add it towards the end of the cooking process to prevent the cheese from becoming grainy. It melts quickly and smoothly, blending seamlessly into the soup.

Pairing with Other Ingredients

In summary, Monterey Jack cheese is an excellent choice for tortilla soup, adding a creamy texture and a mild, tangy flavour that complements the other ingredients. Its versatility and meltability make it a popular and convenient option for this classic soup.

Panela or Oaxaca cheese

Panela and Oaxaca are two types of cheese that can be used in tortilla soup. They are both Mexican cheeses with distinct characteristics, offering different flavours and textures to the dish.

Panela Cheese

Panela cheese, also known as queso panela, is a popular fresh cheese that originates from Mexico. It is made from pasteurized cow's milk and has a history that dates back to pre-Hispanic times. The cheese is typically consumed shortly after production, as it has a short shelf life. Panela is famous for its mild flavour and soft, crumbly texture. It is often used in Mexican dishes such as enchiladas, tacos, and quesadillas, but it is also a versatile ingredient that can be incorporated into both sweet and savoury dishes. Its slightly tangy flavour pairs well with fruits, making it a delightful addition to cheese platters.

When used in tortilla soup, panela cheese can add a creamy texture and a subtle dairy taste. It can be crumbled over the soup as a garnish or melted into the broth to create a richer, more indulgent flavour.

Oaxaca Cheese

Oaxaca cheese, also known as quesillo or queso de hebra, is a white, semi-hard, low-fat cheese that also originated in Mexico. It is similar to unaged Monterey Jack in taste, but its texture resembles mozzarella or string cheese. The production process is complicated and involves stretching the cheese into long ribbons, which are then rolled up like a ball of yarn using the pasta filata method. Oaxaca cheese is widely used in Mexican cuisine, particularly in quesadillas and empanadas, where it is melted and combined with other ingredients.

In tortilla soup, Oaxaca cheese can be shredded and melted into the broth, adding a creamy texture and a mild, salty flavour. It can also be used as a topping, adding a stringy, soupy element to the dish.

Both Panela and Oaxaca cheeses offer unique characteristics that can enhance the flavour and texture of tortilla soup. Panela provides a mild, delicate taste and a crumbly yet smooth texture, while Oaxaca contributes a creamy, meltable quality and a subtle salty flavour. The choice between the two depends on personal preference and the desired effect on the soup's overall profile.

Cotija or queso fresco

Cotija and queso fresco are both Mexican cheeses that are often used interchangeably. However, there are some differences between the two.

Cotija is a hard, crumbly cheese made from cow's milk, named after the Mexican town of Cotija in the state of Michoacán, where it originated. This cheese is aged for months, giving it a salty and tangy flavour. It is similar in texture to Parmesan, but saltier. It is also comparable to Pecorino Romano, Greek feta cheese, and ricotta salata. Cotija is typically used as a topping for Mexican dishes such as elotes (grilled corn), tostadas, enchiladas, tacos, migas, salads, chilli, soup, or stew.

Queso fresco, on the other hand, is a soft, fresh cheese made from either cow's milk or a combination of cow and goat milk. Its flavour is mild and milky, with a slightly tangy taste similar to Indian paneer, cottage cheese, or a very mild goat cheese. It is moist and elastic but can still be crumbled like feta. Queso fresco is typically used as a topping for enchiladas, tacos, and salads, or as a filling for tamales. It also works well as a garnish for dishes like huevos rancheros and guacamole.

Both cheeses are suitable for sprinkling on tortilla soup, but cotija will add a saltier, tangier flavour, while queso fresco will contribute a milder, milkier taste. If using cotija, you may want to use a smaller amount to avoid overpowering the other flavours in the soup. Conversely, if opting for queso fresco, you may need to use a larger quantity to achieve the desired level of cheesiness.

Frequently asked questions