Cream Of Green Chile Soup
2 Corn Tortillas -- * see note 12 Oz Tub Bueno Green Chiles -- Mild, Hot, or X-Hot 1/2 Stick Margarine 2 Cups Chopped Onion 1 Garlic Clove -- peeled and minced 1/2 Teaspoon Dried O...
Ingredients
- 2corn tortillas -- * see note
- 12Oztub bueno green chiles -- mild, hot, or x-hot
- 1/2Stickmargarine
- 2Cupchopped onion
- 1garlic clove -- peeled and minced
- 1/2Teaspoondried oregano -- crumbled
- 2bay leaves
- 31/2 cups chicken broth -- homemade or canned
Directions
- 1
2 Corn Tortillas -- * see note 12 Oz Tub Bueno Green Chiles -- Mild, Hot, or X-Hot 1/2 Stick Margarine 2 Cups Chopped Onion 1 Garlic Clove -
- 2
or mozzarella cheese or a combination of both Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature unti
- 3
In a 4 quart saucepan over low heat, melt the butter
- 4
Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes
- 5
Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil
- 6
Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes
- 7
Stir in the cream and adjust the seasoning if necessary
- 8
The soup can be prepared up to 3 days ahead