Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cream Of Green Chili Soup
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- #90361
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons butter
2 cups chopped onion
1 clove garlic, peeled and minced
1/2 teaspoon dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth
3 cans (4.5 oz. size) chopped green chili peppers
1 pound baking potatoes, peeled and cubed
1/2 teaspoon salt
1/3 teaspoon cumin
1/4 teaspoon black pepper
1/3 cup whipping cream
2 cups Monterey jack cheese
8 corn tortillas (for strips)
directions
In a 4 quart pan or Dutch oven, melt butter over low heat. Add onion, garlic, oregano and bay leaves. Cook, covered, for 10 minutes stirring once or twice.
Stir in chicken broth, chile peppers, potatoes, salt, cumin, and black pepper. Reduce heat; simmer, partially covered, for 25 minutes or until potatoes are tender, stirring once or twice. Stir in cream.
Ladle soup into bowls; sprinkle with cheese and tortilla strips.
For Tortilla Strips: Cut tortillas into 1/4" wide strips; spread in shallow baking pan. Bake at 350 for 5 to 10 minutes or until crisp.
added by
katesrecipes
nutrition data
Nutritional data has not been calculated yet.
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