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Green Chile Cream Soup

MyCookbook Recipe Database
MyCookbook Member: onemina1
Recipe Category: Soup
Recipe Preparation Level: easy
    2 corn tortillas
    8 oz Ortega chopped green chiles
    1/2 stick butter
    2 cups chopped onions
    1 clove garlic, minced
    1/2 tsp oregano
    3-1/2 cups chicken broth
    2 medium potatoes, peeled and chunked
    1/2 tsp salt
    black pepper
    1/3 cup cream
    2 cups grated Jack cheese

    Cut tortillas into 1/4" wide strips and leave uncovered til they are dry and crisp, about 1 day.
    In a large pan over low, melt the butter. Add onions, garlic and oregano. Cook, covered for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer til the potatoes are very tender, about 25 minutes. Cool soup slightly and puree in food processor. Return soup to pan, stir in green chiles, and set over medium. 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. Ladle into bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

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