Recipe

Cream Of Green Chile Soup Recipe

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Ingredients

Directions

Step #1 Cut the tortillas into 1/4 inch-wide strips & leave them uncovered at about room temp until they are dry & crisp, about 24 hrs (OR: Heat in iron skillet until dry & hot).
Step #2 In a 4-quart saucepan over low heat/flame, melt the butter.
Step #3 Add the onions, stirring once or twice, covered, garlic, oregano, & bay leaves & cook, for 10 mins.
Step #4 Stir in the chicken broth, green chiles & potatoes.
Step #5 Spice up with salt, cumin & black pepper, & bring to a boil.
Step #6 Reduce heat & let simmer, stirring every once in awhile, partially covered, for about 25 mins (or until the potatoes are very tender).
Step #7 Stir in the cream & adjust the seasoning if necessary.
Step #8 (The soup can be prepared up to 3 days ahead.
Step #9 Cool it completely & put in the fridge, covered.
Step #10 Reheat it over low heat/flame, stirring often, until steaming.
Step #11 ) Ladle the soup into wide bowls, sprinkle the cheese over the soup, & scatter the tortilla strips over the cheese.
Step #12 Serve as soon as possible.
Step #13 .
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