POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES
One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer.
Provided by Sooz Cooks
Categories Mexican
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large dutch oven or other large soup pan over medium heat.
- Add onion and garlic; cook until onion is tender.
- Stir in potatoes and cook for abbout 1 minute.
- Stir in flour until smooth and continue cooking 1 minute.
- Slowly add broth stirring well.
- Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
- Stir in milk, chiles and salt.
- Heat until simmering.
- Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
3 SISTERS GREEN CHILI POTATO SOUP
The Iroquois Indians cultivated and used the 3 Sisters (corn, squash, and beans) as a main stay of their diet. This soup is named in their honor. I have to say this one is my favorite... A meal in itself. I serve it with cornbread and a salad. All I can say is try it if you like southwestern flavor and a bit of spice in your...
Provided by Kathie Carr
Categories Vegetable Soup
Time 40m
Number Of Ingredients 18
Steps:
- 1. Cook potatoes in boiling water for about 8-10 minutes, just until barely tender. They will continue to cook with the other vegetables in the next step. Drain off water and return potatoes to the pot. Add milk, cream, and salt. Heat to a simmer, but do not boil.
- 2. Meanwhile in a medium skillet cook bacon and onions together until bacon is almost crisp. Drain grease. Add garlic, cumin, and oregano. Cook for an additional 2 minutes. Drain mixture well and then add to potato mixture in pot. Add all other vegetables, beans, and peppers. Cover and cook at a low simmer for about 20 minutes or until zucchini is tender. Taste. Add salt, pepper, and fresh cilantro as desired. Serve in big bowls sprinkled with pepper jack or sharp cheddar cheese.
POTATO, CHEESE, AND GREEN CHILI SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
- Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
- Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
- Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
- Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
- Nutrition Information
- Per serving:
- Calories: 234
- Total fat: 11g
- Protein: 5g
- Fiber: 6g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 239mg
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