4 ounce can chopped green chiles. Leave out the chipotle chile (dried, smoked jalapeno chile) if you don't want it spicy. Serve immediately. Alternatively, you can use fresh green chillies to taste. Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they … Recipe by PanNan. Soup Season is in full force at my house. ), Shoepeg Corn Casserole With Sour Cream and Green Beans. Here is one of those fantastic recipes that you will never regret making. It's not on the menu but you can get both in one bowl, so they both mingle and dance together in creamy harmony. In a medium pot over medium-high heat, melt the butter. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Add the New Mexico green chile, onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Add the chiles and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Add heavy cream, half-and-half and bouillon cubes. If you use a different kind, you may well end up with a soup that is entirely too spicy. The green chiles provide a slight kick of heat which is quickly cooled down with the creamy base and hearty potatoes. 2 cups heavy cream. Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. Pour cooked soup into a blender or use an immersion blender and blend for 3-5 minutes. DOTTIE'S CREAM OF GREEN CHILE SOUP. 1 Tablespoon butter. Serve immediately. Clean Eating Recipes. With the power of focus groups and crowdsourcing, 99 percent of our content is created for New Mexicans by New Mexicans. This Green Chile Potato Soup is creamy, rich and has a wonderful kick of flavor. Our most trusted Cream Of Green Chile Soup recipes. Cook, stirring, until the onions are soft, about 3 minutes. Return the mixture to the pot and stir in the cream. 4 lbs. Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Thickening: 1/3 cup corn starch and 1 cup warm water, mixed. The soup needs to be super smooth. In New Mexico, we can’t get enough of our chile, New Mexico’s own strain of green chile. Cook, stirring, until the onions are soft, about 3 minutes. Set the chiles aside for at least 15 minutes to cool; then peel off the blistered skin. Heat large pot over medium heat. Having such a commanding flavor, it’s always great to see cuisine that has New Mexico green chile infused into it. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. If I fed it to you blindfolded you would almost certainly think there there is a pound of cheddar cheese in it. Reviewed by millions of home cooks. Serves 4 to 6. The chile was of the Big Jim variety which is a “medium” heat and ideal for a soup or stew that uses a cup or more of green chile. I am a big fan of using a recipe as a baseline, modifying as I go. 1/3 cup heavy cream. If you want it truly spicy, try adding a jalapeño or serrano chile to the mix. Just like Green Chile Stew, it’s always the chile that makes the soup, so with such a great batch of green chile … cream cheese, softened 1 c. half and half 1/2 tsp. Add the green chile, garlic and onion and saute for 6-8 minutes until the onions are tender and the mixture is fragrant. flour 8 oz. Continue cooking for … While they cook, peel and chop the garlic; add it to the pan and cook, stirring, another minute or so until the mixture is very fragrant. Cream of Green Chile Soup. In a 4 quart saucepan over low heat, melt the butter. Up a notch soup ( $ 12/5 * ) they have 2 staple soups here, modifying I... All, in New Mexico, USA – First of all, in Mexico. Products can, and scatter the tortilla strips over the cheese using either the stove-top method or the broiler.... 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