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Cream Of Green Chile Soup

SUBMITTED BY: MARBALET PHOTO BY: SHEWETT

"A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup."
RECIPE RATING:
The reviewer gave this recipe 27 stars. This recipe average a 4.7 star rating.
Read Reviews (24)
PREP TIME  25 Min
COOK TIME  40 Min
READY IN  1 Hr 5 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 (6 inch) corn tortillas
  • 1/4 cup margarine
  • 2 cups chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 3 1/2 cups chicken broth
  • 3 (4 ounce) cans chopped green chile peppers
  • 2 potatoes, peeled and chopped
  • 1/2 teaspoon salt
  • 1/3 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/3 cup heavy whipping cream
  • 2 cups shredded Monterey Jack cheese

DIRECTIONS

  1. 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).
  2. 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).
  3. 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.)
  4. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2003 by ZOSO
Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2003 by JacToo
Awesome soup! Everyone loves it. I didn't use all of the chilis called for so it wasn't too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2007 by Shannon :)
Utterly fabulous. I added chicken, so I used the chicken broth from that for the soup. I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by Javagoddess
This was DELICIOUS on a cold winter's day! I subbed butter for the margarine, didn't add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by ROCKES
I would give it six stars if I could! I put in a little extra green chilis and extra oregano,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by LMELLUM
After reading all the related reviews I decided to try this recipe... I'm not quite sure why... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2003 by CECILR
Very delicious and very spicy! I would recommend to partially puree this soup if you're... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2002 by KLPACION
This was a wonderful recipe. I added baked chicken that was covered with oregano and lime... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2006 by DEARSTARLA
So many people thanked me for this recipe that I have to give it 5 stars. I added jalepenos to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2005 by FOODGU1