|
Creamy Green Chile Soup
Ingredients
2 6 inch corn tortillas
1/4 cup butter
2 cups onions, chopped
1 clove garlic, minced
1/2 tsp. dried oregano
2 bay leaves
3-1/2 cups chicken broth
3 (4 oz. cans) Anaheim chile peppers or other mild green chile peppers, chopped
2 boiling potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. coarse ground pepper
1/4 cup plus 1 Tbsp. heavy whipping cream
2 cups Monterey Jack cheese, shredded
Instructions
Cut the tortillas into 1/4 inch-wide strips and heat in a skillet until they are dry and hot.
In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered for 10 minutes. Stir once or twice during cooking.
Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat to simmer, partially cover and cook for about 25 minutes, stirring occasionally. The potatoes should be very tender. Remove from the heat. Stir in the cream and adjust the seasoning if necessary.
Garnish with the shredded cheese and tortilla strips. Serve immediately.
|