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One pint of heavy cream and a pound of cheese make up the girth of this spicy little number. Yes, I know -- I was reeling for a minute or two myself. Once I committed to the shock and awe of this impending dairy bomb, and resolved to follow the recipe exactly (despite my young arteries crying out for substitutions of any sort - milk, low-fat sour cream, anything) everything went smooth.

I hoped a rich, creamy, hot soup punctuated with crunchy fresh corn tortilla strips, and a spicy bite from freshly chopped jalepenos awaited me -- and this is exactly what I got. Sidenote: I hate the way frying foods in alot of oil makes the air in your house thick and fast-food smelling, but the fresh corn strips sure were great. And while I was simmering cartons of heavy cream, and shredding blocks of Monterey Jack, why not add some deep frying to the mix for good measure?

These types of cream-based soups are best enjoyed in a restaurant, when you are blissfully unaware of what goes into them -- I mean, you kind of know, but not really. Everyone who tried this soup liked it alot until they realized exactly what went into it -- then a look of horror would slowly wash over their faces.

The perks....This was the easiest recipe ever to follow, it took just 30 minutes or so and it made a huge batch. The flavor came in waves, I liked the mild taste of the sauteed onions with the cream, followed a few seconds later by a sneaky slow burn of heat from the salsa and jalepeno. I have this recipe bookmarked for my next potluck or dinner get-together (Ill prob. try to work some magic with a couple less creamy substitutions), I know it is going to be a complete crowd pleaser. If it was healthier, I would even think about putting this original recipe on my top 10 list.

In some of the early entries on this site I didn't request permission to run the recipe I was writing about from the publisher so it won't appear here. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't.

From: The Neiman Marcus Cookbook

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