Green Chile Tomato And Potato Soup Recipes

POTATO AND GREEN CHILE SOUP

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.

GREEN CHILE, TOMATO, AND POTATO SOUP

Steps:

• In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
• Add garlic and cook 2 minutes.
• Add tomatoes and cook 3 more minutes, stirring to prevent burning.
• Add green chile and cook another 2 minutes.
• Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

POTATO SOUP WITH CHEESE AND GREEN CHILES

Steps:

• Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
• Pour into serving bowls and top with remaining Cheddar cheese.

GREEN CHILE AND TOMATILLO SOUP

Steps:

• 1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and oregano. Stir to coat with oil. Cover and cook on low heat 5 minutes. Add the chopped chiles, tomatillos, cilantro, and chicken broth. 2. In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot. Bring the soup to a boil then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes. Season with salt and pepper. 3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, drizzled with crema.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES

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.