Title: El Paso Green Chili Soup
Categories: None
Yield: 1 servings

1/3 c Butter
1 1/2 md Onions; peeled and chopped
3 Garlic cloves; peeled and
-minced
4 c Chicken broth
2 Baking potatoes; peeled and
-diced
1 1/2 c Chopped roasted green
-chilies; such as New
-Mexican
1 ts Dried oregano
1 ts Salt
1/2 c Half-and-half
4 oz Monterey Jack cheese; grated
Freshly minced cilantro; for
-garnish
Toasted thin corn tortilla
-strips; for garnish

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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.
4-6 servings.

(Nutritional information (per serving): 290 calories, 20.1 grams fat, 12.2
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 on Mar 05, 1999,
converted by MM_Buster v2.0l.