Cream of Green Chile Soup
from the El Paso Chile Co. Texas Border Cookbook
2 corn tortillas
6 long green chiles, peeled, seeded and chopped or use canned (1 cup)
1/2 stick unsalted butter
2 cups chopped onions
1 clove garlic, minced
1/2 tsp oregano
2 bay leaves
3-1/2 cups chicken broth, homemade or canned
1 lb. (2 medium) baking potatoes, peeled and chunked
1/2 tsp salt
1/4 tsp black pepper
1/3 cup whipping cream
2 cups grated Monterey Jack cheese or mozzarella or a combination of both
Cut tortillas into 1/4" wide strips and leave uncovered at room temperature
until they are dry and crisp, about 24 hrs.
In a 4 qt. 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 and pepper and bring to a
boil. Lower heat and simmer, partially covered, stirring twice, until the
potatoes are very tender, about 25 minutes.
Cool soup slightly, discard bay leaves, and puree in food processor. Return soup
to pan, stir in green chiles, and set over medium heat. Bring to a simmer and
cook, uncovered, stirring frequently, until the soup has thickened, about 15
minutes. Stir in the cream and adjust the seasoning. Can be prepared up to 3
days ahead. Rewarm over low heat, stirring often.
Ladle soup into wide bowls, sprinkle the cheese over the soup, and scatter the
tortilla strips over the cheese. Serve immediately.