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Cream of Green Chile Soup

2 Corn Tortillas
1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot
4 tablespoons butter
1 chopped onion
1 garlic clove peeled and minced 
1/2 teaspoon dried oregano, crumbled 
2 bay leaves 
4 1/2 cups chicken broth, homemade or canned 
2 medium baking potatoes, peeled and cut in thin pieces 
1/3 teaspoon cumin
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/3 cup whipping cream 
2 cups (about 8 ounces) grated Monterey Jack cheese

Right before serving the soup, cut the tortillas into 1/4 inch wide strips and fry in a little oil until crisp.

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 20 minutes. Stir in the cream and adjust the seasoning if necessary.

The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

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