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Navajo Cheese and Green Chili Soup
Makes 6 servings.

2 tbs. butter
2 onions, diced
4 cloves fresh garlic, chopped
15 freshly roasted green chilies or 28 ounces can roasted diced green chilies
5 ripe tomatoes, diced
6 medium white potatoes, peeled and cut into 1" cubes
16 cups water
2 pounds Longhorn Colby or Cheddar cheese, shredded
Salt to taste

Dip each chili in olive oil and place on a cookie sheet. Place
under broiler, about 3" from heat source. Broil until chilies are
slightly scorched. Turn chilies and repeat process. It will take
only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs.
Remove and pull skin from flesh of chilies. Remove seeds and
membranes. Use with any recipe calling for green chilies.

In a large soup pot, melt butter and saut, onions and garlic over
medium heat. When onions are soft, add green chilies and tomatoes.
Simmer 10 minutes, stirring every minute or so. Add potatoes and
water. Cook over medium heat until potatoes are done, 10 to 20

Add cheese. On very low heat, simmer about 30 minutes.

Add salt to taste.

For best results, allow to cool overnight and serve the next day.


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