CREAM OF GREEN CHILE SOUP
A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until 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, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
- 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. Reheat 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.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 25.7 g, Cholesterol 51.6 mg, Fat 25 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 11.8 g, Sodium 1601 mg, Sugar 5.3 g
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