Recipe - Cream Of Green Chile Soup

2 Corn tortillas; preferably 1
of yellow cornmeal and 1 of
blue
1 ct (12oz) Bueno green chiles
mild; hot, or xhot
One half Stick margarine
2 cup Chopped onion
1 Clove garlic; peeled and
minced
One half teaspoon Dried oregano; crumbled
2 Bay leaves
3 One half cup Chicken broth; homemade or
canned
1 pound Baking potatoes; peeled and
chunked
1/3 teaspoon Cumin
One half teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Whipping cream
2 cup (about 8 ounces) grated
Monterey Jack cheese or
Mozzarella cheese or a
combination of both

Cut the tortillas into One fourth inch wide strips and leave them uncovered at
room temperature until they are dry and crisp, about 24 hours (or heat in
iron skillet until dry and hot).

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, cumin & black
pepper and bring to a boil. Lower heat and simmer, partially coverd,
stirring once or twice, until the potatoes are very tender, about 25
minutes.

Stire in the cream and adjust the seasoning if necessary. The soup can be
prepared up to 3 days ahead. Cool it completely and refrigerate, coverd.
Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately. Serves 4 to
6.

Atlanta Chile Company's Recipe of the Month

chile@bizweb.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.