It’s FINALLY feeling like Winter in Northern California -- it’s cold and the drizzle of rain has been continuous since yesterday afternoon!! (Hope this translates into snow falling in the Sierras! I know my plants in my ‘yarden’ are happy for the long drink!)
This is a modern take on a classic Sonoran-style soup will be great to kick off the weekend or to warm your spirit anytime! –TC [Thanks to Neighbor Liz for the cookbook gift from your travels!!]
CREAM of GREEN CHILE SOUP
6 to 8 servings; Prep: 10 mins with young person assisting; Cook: 30 mins
4 TBSP butter *I used 3 TBSP light unsalted butter --TC
4 (3 oz.) cans chopped green chiles *found in Hispanic foods section – they usually have a ‘heat index’ on the side, the “mild” still has a nice gentle underlying heat; I use 2 (7 oz.) cans, saving some for garnish --TC
1 onion, chopped *I used ½ a large onion, minced --TC
1 garlic clove, peeled and mince *I use 2 cloves, grated on the microplane! --TC
½ tsp dried oregano, crumbled
2 bay leaves
4 ½ cups chicken broth (homemade or canned) *I used 1-Qt. (or 32.oz.) Low-Sodium Broth + 1/2 cup water. --TC
2 medium potatoes, peeled and cut into thin pieces *I used 2 sweet potatoes – scrubbed, peeled and cut into quarters lengthwise then sliced thin. --TC
¼ tsp cumin *I used 1/3 tsp --TC
½ tsp salt **see below…
¼ tsp black pepper **In lieu of salt & pepper, I used ¾ tsp Geasoning --TC
½ cup heavy cream
2 cups (about 8 ounces) grated Monterey Jack cheese *I used Mexican blend cheese, finely shredded --TC
4 corn tortillas, cut into strips and fried until crisp *I omitted and added the garnishes listed below! --TC
The TC’s Optional garnishes: Shredded Chicken (my favorite brand: Del Real), grilled shrimp. sliced avocados, chopped cilantro, sliced green onions, additional chopped green chiles, etc.
In a 4-quart saucepan, melt the butter over low heat. Add the chiles, 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 20 minutes. Stir in the cream and adjust the seasoning if necessary. *Remove the bay leaves prior to serving. --TC
The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately. –Courtesy Carol Blakely in “License to Cook Arizona Style,” recipe tweaked by Sabryna Roberson, The Traveling Cook – January 2012.
CREAM of GREEN CHILE SOUP
6 to 8 servings; Prep: 10 mins with young person assisting; Cook: 30 mins
4 TBSP butter *I used 3 TBSP light unsalted butter --TC
4 (3 oz.) cans chopped green chiles *found in Hispanic foods section – they usually have a ‘heat index’ on the side, the “mild” still has a nice gentle underlying heat; I use 2 (7 oz.) cans, saving some for garnish --TC
1 onion, chopped *I used ½ a large onion, minced --TC
1 garlic clove, peeled and mince *I use 2 cloves, grated on the microplane! --TC
½ tsp dried oregano, crumbled
2 bay leaves
4 ½ cups chicken broth (homemade or canned) *I used 1-Qt. (or 32.oz.) Low-Sodium Broth + 1/2 cup water. --TC
2 medium potatoes, peeled and cut into thin pieces *I used 2 sweet potatoes – scrubbed, peeled and cut into quarters lengthwise then sliced thin. --TC
¼ tsp cumin *I used 1/3 tsp --TC
½ tsp salt **see below…
¼ tsp black pepper **In lieu of salt & pepper, I used ¾ tsp Geasoning --TC
½ cup heavy cream
2 cups (about 8 ounces) grated Monterey Jack cheese *I used Mexican blend cheese, finely shredded --TC
4 corn tortillas, cut into strips and fried until crisp *I omitted and added the garnishes listed below! --TC
The TC’s Optional garnishes: Shredded Chicken (my favorite brand: Del Real), grilled shrimp. sliced avocados, chopped cilantro, sliced green onions, additional chopped green chiles, etc.
In a 4-quart saucepan, melt the butter over low heat. Add the chiles, 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 20 minutes. Stir in the cream and adjust the seasoning if necessary. *Remove the bay leaves prior to serving. --TC
The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately. –Courtesy Carol Blakely in “License to Cook Arizona Style,” recipe tweaked by Sabryna Roberson, The Traveling Cook – January 2012.
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