Reviewed: Dec. 31, 2011

My boyfriend and I love the Green Chile soup at Duartes in Pescadero but, it's 4 hours away - a long way to drive for soup! So, I've been hoping to make something like it at home. This one is close. I doubled the amount of green chilis, garlic, oregano and salt. I blended it and skipped the cheese and tortillas. Delicious! Without at least doubling the chilis, it just tasted like potato soup to us.

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Reviewer:

Lea

Reviewed: Sep. 11, 2011

I left out the corn tortillas and added sour cream instead and it tasted just like Potato Chili Soup I used to make from a neighborhood cookbook.

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Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Dec. 29, 2010

This soup is so tasty!

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Reviewer:

ANONISGOOD

Reviewed: Dec. 17, 2010

Delish! I also purchased a roast chicken at the grocery store, and diced up one breast and added to this soup. Instead of the corn tortillas I just used tortilla chips. Personally I would like it a little thicker so next time may thicken it up with a little cornstarch. Wow what flavor!

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Reviewer:

CHOCO CHIP

Reviewed: Nov. 2, 2010

Wonderful soup! My family loved it. Will definitely make it a Winter staple at our house!

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Reviewer:

cindylan

Reviewed: Nov. 1, 2010

I used some roasted green chiles from last year to make room for the ones I got this year. This soup was excellent and I have shared it with some of the more adventurous folks I work with

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Reviewer:

ASABlue

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Bountiful, Utah, USA

Reviewed: Oct. 7, 2010

This is awesome. However, not enough salt or cumin. And try crumbling up pre-made tortilla chips for a quicker finish.

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Reviewer:

Abby78

Reviewed: Oct. 4, 2010

Oh my, very good indeed. I wanted the mixture a bit thicker, so I whirled 6-7 shredded white corn tortillas with a bit of water (perhaps 1/4 cup) in my Vita Mix to make a thick paste. Not only did it thicken nicely, but provided a wonderful secondary flavor. My dinner company would not walk out the door unless a large container of this soup was placed in his eager hands. Thank you!!!

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Reviewer:

Taylor Goldberg

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 13, 2010

Awesome soup. I used about 1 1/2 cup of fresh roasted green chili instead of caned. When I was done I blended it to make a smooth soup and garnished it with longhorn cheese , sour cream and real bacon bits.

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Reviewer:

Amanda

Cooking Level: Professional

Living In: Chandler, Arizona, USA

Reviewed: Sep. 3, 2010

I was staring down a kazillion freshly-picked cubanelles and I just couldn't face another meal consisting of peppers 'fried' or stuffed in any way, shape or form. And so my search for something new led me to this soup. While cubanelles aren't the most traditional, they are *similar* to an Anaheim chile, so I gladly roasted, peeled and chopped my way through a bushel of peppers. I froze the majority, reserving about 1.5 cups for the soup (added 2 jalapeno for a little heat as cubanelles tend to be on the sweet side), then followed the recipe. Using the immersion blender gave the soup a creamier consistency, so I probably used less cream (or half-n-half in my case) than listed. Skipped the tortilla topping, but not the cheese! ... oh so good ... and oh so gone ...

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