Cream Of Green Chile Soup

Cream Of Green Chile Soup

38 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 6 servings



  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)

Rate This Recipe


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 step 2. You won't believe how good it is. What a wonderfully flavorful soup. Thank you Holly!



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 - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pat's Cream of Potato Soup


next recipe:

Poblano Chile Pepper Soup