Try this Cream of Green Chile Soup recipe, or contribute your own.
Suggest a better descriptionCut 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 Companys Recipe of the Month chile@bizweb.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 191 | ||
Calories from Fat: 122 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 142.5mg | 5 % | |
Potassium 266.1mg | 7 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 13.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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