Tortilla Soup with Wisconsin Queso Quesadilla

Ingredients
4 oz. DFS Butter
12 oz. Kernel Corn, roasted
2 Poblano Peppers, diced
3 DFS Green Bell Peppers, diced
2 DFS Onions, diced
3 Tbsp. DFS Fresh Garlic, minced
1 stalk DFS Fresh Celery, chopped
4 Cactus pads, cut into strips
1 DFS Zucchini, diced
4 oz. Tomato Paste
2-3  DFS Fresh Tomatoes, peeled, diced


1 bunch DFS Cilantro, chopped
1 tsp. DFS Oregano
1 1/2 tsp. DFS Cumin
3 tsp. DFS Chili Powder
1 pinch DFS Cayenne Pepper
1/2 gal. Chicken Broth
1/2 gal. Beef Consommé
Salt and pepper to taste
Julienne of fried tortilla chips
Wisconsin Queso Quesadilla Cheese


Method
  1. Preheat soup kettle with 4 oz. butter; add corn; sauté until golden.
  2. Add poblanos, bell peppers, onion, and garlic; sauté for 2-3 minutes.
  3. Add celery, cactus, and zucchini; sauté for another 2 minutes.
  4. Add tomato paste, diced tomatoes, and all other ingredients.
  5. Add beef and chicken stock, and simmer for 1 hour and 30 minutes.
  6. Garnish with julienne of fried tortilla chips and grated Queso Quesadilla cheese.
Provided by the Wisconsin Milk Marketing Board, Inc.