Cream of Green Chile Soup
2 Corn Tortillas, Preferably 1 of yellow cornmeal and 1 of blue
1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot
(I used 4 small (4 oz?) cans of whole mild green chiles, which I diced.)
1/2 stick (4 tablespoons) margarine
(I used much less, about 1 tbs.)
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% skim 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
Notes: Here is a different type of potato soup. It came from somewhere on the 'net, but I don't have the original cite. Most likely it came from Chile Heads or the Hot Stuff collection. In any event, the soup is great! My comments on the recipe are included in brackets.