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Ingredientes
- 6 lg. green New Mexico chilies, roasted, peeled, stems and seeds, removed
- 3 c. chicken broth
- 1 potato, peeled and diced
- 1 lg. onion, minced
- 2 c. whole kernel corn
- 1 c. grated Colby Cheddar
- 1 c. heavy cream
Direcciones
- Or possibly substitute 3 (4 ounce.) cans diced green chilies.
- Combine all but cheese and cream. Heat and cook on low till potatoes are tender. Add in cream and cheese; heat and stir till blended and cheese is melted. Dish up into bowls and garnish with a dollop of whipped cream and cilantro leaves. Serve with fresh, warm tortillas and butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 123 | 47% |
| Total Fat 14.01g | 18% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 500mg | 21% |
| Potassium 536mg | 15% |
| Total Carbs 22.9g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.65g | 2% |
| Protein 13.08g | 21% |
