Yield: 1 servings
|1½ medium||Onions; peeled and chopped|
|3||Garlic cloves; peeled and minced|
|4 cups||Chicken broth|
|2||Baking potatoes; peeled and diced|
|1½ cup||Chopped roasted green chilies; such as New Mexican|
|1 teaspoon||Dried oregano|
|4 ounces||Monterey Jack cheese; grated|
|Freshly minced cilantro; for garnish|
|Toasted thin corn tortilla strips; for garnish|
1. In large saucepan or Dutch oven, warm butter over medium heat. Stir in onions and garlic and saute until translucent.
2. Add broth, potatoes, chilies, oregano and salt and bring mixture to a boil. Reduce heat to simmer and cook until potatoes are soft, about 30 minutes.
3. Transfer soup to a food processor (or blender in batches) and puree until smooth. (Soup can be made ahead until this point and refrigerated for a day. Warm soup before proceeding.) 4. Pour soup back into pan, add half-and-half, and heat through.
Presentation: Divide cheese among serving bowls. Ladle soup into each bowl.
Top soup with cilantro or tortilla strips, if desired. Serve immediately.
(Nutritional information (per serving): 290 calories, 20⅒ grams fat, 12⅕ grams saturated fat, 55 milligrams cholesterol, 1263 milligrams sodium, 62 percent calories from fat.)
Source: "The Border Cookbook''
Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Mar 05, 1999, converted by MM_Buster v2.0l.