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Print this Recipe    Cream Green Chile

Cream of Green Chile Soup

1 yellow corn tortilla
1 blue corn tortilla
12 oz green chiles
1 to 4 tablespoons margarine
2 cups chopped onion
1 garlic clove peeled and minced
1/2 teaspoon dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth, homemade or canned
1 pound (2 medium) baking potatoes, peeled and chunked
1/3 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup whipping cream (I used about 1 cup of 2% milk)
2 cups (about 8 ounces) grated Monterey Jack cheese or
mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and lease them uncovered
at room temperature until they are dry and crips, 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, 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 25 minutes. (At this point I pureed the
soup with an immersion blender.)

Stir in the chilies and 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.

Serves 4 to 6


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