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Recipe
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Chili Recipes |
Ingredients :
- 2 corn tortillas
- 6 long green chilies, peeled, seeded and chopped or use canned
- ½ stick unsalted butter
- 2 cups chopped onions
- 1 clove garlic, minced
- ½ tspn oregano
- 2 bay leaves
- 3½ cups chicken broth, homemade or canned
- 1 lb baking potatoes, peeled and chunked
- ½ tspn salt
- ¼ tspn black pepper
- 1/3 cup whipping cream
- 2 cups grated Monterey Jack cheese or mozzarella or a combination of both
Preparation and Cooking Instructions :
- Cut tortillas into ¼" wide strips and leave uncovered at room
temperature until they are dry and crisp, about 24 hours.
- 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 and
pepper and bring to a boil. Lower heat and simmer, partially covered,
stirring twice, until the potatoes are very tender, about 25 minutes.
- Cool soup slightly, discard bay leaves, and puree in food processor.
Return soup to pan, stir in green chilies, and set over medium heat.
Bring to a simmer and cook, uncovered, stirring frequently, until the
soup has thickened, about 15 minutes. Stir in the cream and adjust the
seasoning. Can be prepared up to 3 days ahead. Re-warm over low heat,
stirring often.
- Ladle soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately.
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