Title: Cream of Green Chile Soup
Categories: Soup
Yield: 4 Servings

2 Corn tortillas; preferably 1
-of yellow cornmeal and 1 of
-blue
1 ct (12-oz) Bueno green chiles -
-mild; hot, or x-hot
1/2 Stick margarine
2 c Chopped onion
1 Clove garlic; peeled and
-minced
1/2 ts Dried oregano; crumbled
2 Bay leaves
3 1/2 c Chicken broth; homemade or
-canned
1 lb Baking potatoes; peeled and
-chunked
1/3 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/3 c Whipping cream
2 c (about 8 ounces) grated
-Monterey Jack cheese or
-Mozzarella cheese or a
-combination of both

Cut the tortillas into 1/4 inch wide strips and leave them uncovered at
room temperature until they are dry and crisp, about 24 hours (or heat in
iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions,
garlic, oregano, and bay leaves and cook, covered, stirring once or twice,
for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black
pepper and bring to a boil. Lower heat and simmer, partially coverd,
stirring once or twice, until the potatoes are very tender, about 25
minutes.

Stire in the cream and adjust the seasoning if necessary. The soup can be
prepared up to 3 days ahead. Cool it completely and refrigerate, coverd.
Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately. Serves 4 to
6.

Atlanta Chile Company's Recipe of the Month

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