Cream of Green Chile Soup
Submitted by shakes
Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico’s kitchen.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
24 hrsGreen chile and potato soup with a creamy, spicy backbone that’ll warm you right through on a cold desert night. The potatoes simmer until they practically melt into the broth, giving the soup its thick, velvety body without needing a roux or any thickener.
What makes this version special is the crispy tortilla strips on top. You can dry them overnight at room temperature or toast them in a cast iron skillet until they snap when you bend them. That crunch against the creamy soup underneath is everything.
The green chiles do the real work here. Bueno-brand frozen chiles (mild, hot, or extra hot) bring roasted flavor you won’t get from canned. A splash of heavy cream and a blanket of melted Monterey Jack finish each bowl off rich and satisfying.
Pro Tips
- Make this soup up to 3 days ahead. It actually improves as the flavors meld in the fridge. Rewarm gently over low heat, stirring often so the cream doesn’t break.
- Use a mix of yellow and blue cornmeal tortillas for the strips if you can find them. The color contrast is gorgeous.
- Don’t skip the cumin. Even that small amount deepens the chile flavor dramatically.
- Choose your chile heat level based on your crowd. Mild still has plenty of flavor; extra hot brings real kick.
Variations
- Swap Monterey Jack for mozzarella, or use a blend of both for a stretchier melt.
- Add shredded rotisserie chicken to turn this into a hearty main course soup.
- Stir in roasted corn kernels for extra sweetness and a pop of texture.
Ingredients
Directions
- Preferably 1 of yellow cornmeal and 1 of blue. ** or mozzarella cheese or a combination of both Cut the tortillas into ¼ inch wide strips and leave them uncovered at room temperature until they are dry and crips, 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 and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. 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. Serves 4 to 6.
Comments
