START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

El Paso Green Chile Soup Recipe

El Paso Green Chile Soup Recipe

Here is a creamy treat for a chilly day, a sort of Mexican-style cheese and chile chowder garnished with crunchy toasted corn tortillas, a great contrast of textures and a good way to get your calcium as well as some bone-warming south-of-the-border flavor.

INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted mild green chile, preferable New Mexican or Anaheim, fresh or frozen
1 teaspoon dried oregano, preferable Mexican
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)

1. In a large saucepan or Dutch oven, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.

2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.

3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.

Serves 4 to 6.

Read more: Food, All recipes, Soups & Salads

Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995). Copyright (c) 1995 by Cheryl Alters Jamison and Bill Jamison. Reprinted by permission of Harvard Common Press.
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Border Cookbook

Authentic home cooking of the American Southwest and Northern Mexico.buy now

6 comments

+ add your own
5:35PM PDT on Apr 9, 2013

This looks really good. I saved it to my recipe files-Soups and Stews.

9:12AM PST on Nov 21, 2011

Thank you

12:19AM PDT on Jun 26, 2011

Thanks for the article.

5:23AM PST on Nov 23, 2010

Thanks for the info.

3:28AM PDT on Jun 1, 2010

thanks for post

4:11PM PDT on Apr 30, 2010

Great, with non-dairy cheese, though...

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Most of us get cravings for unhealthy snacks. When that happens to me, I eat a few olives and that c…

Have used vinegar or baking soda. I have stainless steel pans that have lasted forever -- I hav…

Not convinced by the article about foods to eat, but it does reinforce the importance of inflammatio…

Story idea? Want to blog? Contact the editors!



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.