Green Chili Soup

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On occasion, I like to indulge myself with a recipe that I wouldn't consider optimal in terms of health.

Today I'm going to share such a recipe with you, one for...

Cream of Green Chile Soup

2 corn tortillas, 1 yellow and 1 blue if possible
1 12-oz tub Bueno green chiles, mild, hot, or x-hot
1/2 stick butter
2 cups chopped onion
1 garlic clove, peeled and minced
1/2 tsp dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth, homemade or canned
2 medium baking potatoes, peeled and chunked
1/3 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/3 cup whipping cream
2 cups Monterey Jack cheese

Cut the tortillas into 1/4 inch wide strips and heat in an iron skillet until they're dry and hot.

Over low heat, melt the butter in a 4-quart saucepan. Add onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for about ten minutes.

Stir in the chicken broth, potatoes, salt, cumin and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are tender, about 25 minutes.

Stir in the cream and adjust the seasoning to taste. This soup can be prepared up to three days ahead of serving. Cool it completely and refrigerate, covered. 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.

Chet "Green Chile Soup" Day
Editor, The Natural Health Circus
http://chetday.com/blog