This is my dad’s invention that had jaws dropping to the floor. It is a Tostitos cheese soup made with scallops, celery, potatoes, green and red peppers. I haven’t met anyone who disliked this soup yet. This is a favorite among everyone who knows us! It’s a great soup to make for those cold days that leave you craving for something warm. It tickles your throat with the spicy cheese and fills you up with delicious scallops and veggies.
My dad was inspired to make this soup, one day, after having a deep craving for scallops. He decided to fry some scallops with shrimps, making a seafood medley. But that did not satisfy him. He realized he was wanting something spicy too. And to top that off, a bit of cheese sounded all so yummy. (People make comments about woman and their cravings.. I don’t want to hear it anymore! Men can be just as diverse in their cravings as women!)
He concluded that soup was what he really wanted. He played around with the idea of adding cheese to the soup, but wasn’t sure how he was going to do it. He began looking through the fridge until he came across an American favorite: Tostitos Cheese Dip! “What? But that’s a dip?” you might ask. And you are correct. Apparently it’s great in broth-form too!! Who knew? This is a truly unique soup that you’ll never see anywhere else nOh, you will enjoy this soup! I hope it becomes a favorite for you, as much as it became for us.
- 10 cups of water
- 1 pound scallops, diced
- 1 teaspoon of salt
- 1 russet potato, peeled and diced
- 7 oz Tostitos cheese dip, medium
- 1/2 a green pepper, diced
- 1/2 a red pepper, diced
- 1/2 a yellow onion, diced
- 1 clove, minced
- 1/2 stick celery, chopped
- 2 teaspoons parsley, minced
- 1 teaspoon dill, minced
- 10 cups of water to a large pot and allow the water to come to a boil.
- Add salt and scallops to the boiling water. Cook covered for 1/2 an hour. You can lower temperature to a low setting, as long as water remains boiling.
- Add potatoes and cheese dip to the water. Allow the soup to continue boiling covered on a low setting for 10 minutes, or until potatoes have cooked (softened enough to be edible)
- Add the vegetables, allowing the soup to boil for an additional 5 minutes, covered.
- Salt to taste.