Recipe of the Month
April 1995

Cream of Green Chile Soup

     2 Corn Tortillas, Preferably 1 of yellow cornmeal and 1 of blue 
     1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot 
     1/2 stick (4 tablespoons) margarine 
     2 cups chopped onion 
     1 garlic clove peeled ad minced 
     1/2 teaspoon dried oregano, crumbled 
     2 bay leaves 
     3 1/2 cups chicken broth, homemade or canned 
     1 pound (2 medium) baking potatoes, peeled and chunked 
     1/3 teaspoon cumin 
     1/2 teaspoon salt 
     1/4 teaspoon pepper 
     1/3 cup whipping cream 
     2 cups (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 leasve them uncovered at 
room temperature until they are dry and crips, 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.

Stir 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 
     700 Cleburne Terrace, NE 
     Atlanta, GA 30306 USA 
     chile@bizweb.com 
     9/23/94