Cream Of Green Chile Soup

Cream Of Green Chile Soup

38
MARBALET 46

"A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup."

Ingredients

1 h 5 m servings 384 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1601 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  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

38
  1. 41 Ratings

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Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too. Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after...

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

I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - ...