Ingredients

How to make it

  • 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).
  • 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, potatoes, salt, cumin & black pepper and bring to a boil.
  • Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.
  • Stir in the cream and chicken, heat through and adjust the seasoning if necessary.
  • The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.
  • Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Reviews & Comments 4

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    " It was excellent "
    KPSmith ate it and said...
    My whole family loves this soup! I add a little more garlic and cumin than what the recipe calls for, but other than that it's perfect.
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  • charlid33 5 years ago
    I cooked this soup for my in-laws. It was fantastic. Thanks for sharing this recipe!
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  • homecooking42 6 years ago
    I can't figure out what we are supposed to do with the chiles?? They are not mentioned in the directions. Sounds wonderful, but needs to be completed.
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  • conner909 6 years ago
    Love soup with green chilies!
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  • littleredridinghood 7 years ago
    I am definately going to try this with the fresh green chili's I get at a local market! Sounds delicious.
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