Green Chile Soup

[Guest guest]

Hi,

I saw this recipe in the newspaper last week and

decided to make it. I changed the chicken broth in the original

recipe to vegetable broth but otherwise all the same. Neither my

wife nor I were impressed with the tortilla strips. Maybe better

with crumbled tortilla chips. I personally think that sprinkling

Penzey's Northwoods Fire seasoning over it makes it even tastier.

 

Made this afternoon for dinner tonight. ;<)

 

Gary

 

http://www.contracostatimes.com/search/ci_14383380?IADID=Search-www.contracostat\

imes.com-www.contracostatimes.com

 

Green Chile Soup

2 6-inch corn tortillas

¼ cup margarine or butter

2 cups chopped onion

1 clove garlic, minced

½ teaspoon dried oregano

2 bay leaves

3½ cups vegetable broth

1½ cups canned green chile peppers, chopped

2 baking potatoes, peeled and chopped

1/3 teaspoon ground cumin

Salt to taste

¼ teaspoon ground black pepper

1/3 cup heavy whipping cream

2 cups shredded Monterey jack cheese

 

1. Cut the tortillas into ¼-inch wide strips and leave them uncovered at room

temperature until the strips are dry and crisp, about 24 hours. (Or heat in iron

skillet until dry and hot.)

2. In a 4-quart saucepan over low heat, melt margarine or butter. Add the

onions, garlic, oregano and bay leaves. Cook, covered, stirring once or twice,

for 10 minutes.

3. Stir in chicken broth, green chiles, potatoes, cumin, salt and black pepper.

Bring to a boil. Lower heat and simmer, partially covered, stirring once or

twice, for about 25 minutes or until the potatoes are very tender.

4. Stir in the cream and adjust the seasoning if necessary. (The soup can be

prepared to this point and refrigerated, covered, up to three days.) The soup

can be puréed, if desired. Reheat over low heat, stirring often, until steaming.

Ladle into wide bowls, sprinkle cheese over soup and garnish with tortilla

strips.

[Guest guest]

Sounds REALLY good, Gary. Thanks.

Nancy C.