Cheese and Green Chili Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 tablespoons butter
2 onions, diced
4 cloves fresh garlic, chopped
15 freshly roasted green chilies (see instructions)
OR
1 large can (28 ounces) roasted diced green chilies
5 ripe tomatoes, diced
6 medium white potatoes, peeled and cut into 1" cubes
16 cups water
2 pounds Longhorn Colby or Cheddar cheese, shredded
Salt to taste

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Directions:

Roasting Chilies: Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies.

In a large soup pot, melt butter and saute, onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so.

Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day.

This recipe from CDKitchen for Cheese and Green Chili Soup serves/makes 6

Recipe ID: 13323

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