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MEXICAN CREAM OF GREEN CHILE SOUP

List of Ingredients




2 corn tortillas, cut into 1/4-inch strips
1 (12 oz.) can of green chiles
1/4 cup of butter or margarine
2 cups of chopped onion
1 clove of minced garlic
1/2 tsp. dried oregano
3-1/2 cups of chicken broth
2 or 3 baking potatoes, peeled and chunked
1/3 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup whipping cream
2 cups Monterey Jack cheese, shredded


Recipe



Place the tortillas on a tray to dry about 24 hours. In a large saucepan, over low heat, melt the butter or margarine. Add the onions, garlic, and oregano and cook, covered, for 10 minutes. Stir in the chicken broth, green chiles, potatoes, salt, cumin, and black pepper and bring to a boil. Lower the heat and simmer, stirring occasionally until the potatoes are tender (about 25 minutes.) Stir in the cream. Heat on low for 5 more minutes. Ladle the soup into bowls. Top with shredded cheese on top and then place a layer of tortilla strips over the cheese. Serves 4 to 6.