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Ingredientes
- 2 x Corn tortillas, preferably 1 of yellow cornmeal and 1 of blue
- 1 ct (12-ounce) Bueno green chiles - mild, warm, or possibly x-warm
- 1/2 stk margarine
- 2 c. Minced onion
- 1 x Clove garlic, peeled and chopped
- 1/2 tsp Dry oregano, crumbled
- 2 x Bay leaves
- 3 1/2 c. Chicken broth, homemade or possibly canned
- 1 lb Baking potatoes, peeled and chunked
- 1/3 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/3 c. Whipping cream
- 2 c. (about 8 ounces) grated Monterey Jack cheese or possibly Mozzarella cheese or possibly a combination of both
Direcciones
- Cut the tortillas into 1/4 inch wide strips and leave them uncovered at room temperature till they are dry and crisp, about 24 hrs (or possibly heat in iron skillet till dry and warm).
- In a 4 qt saucepan over low heat, heat the butter. Add in the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or possibly twice, for 10 min. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially coverd, stirring once or possibly twice, till the potatoes are very tender, about 25 min.
- Stire in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cold it completely and chill, coverd.
- Rewarm it over low heat, stirring often, till 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 to6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 141 | 48% |
| Total Fat 16.01g | 20% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 2.1g | |
| Cholesterol 14mg | 5% |
| Sodium 810mg | 34% |
| Potassium 678mg | 19% |
| Total Carbs 33.45g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.75g | 5% |
| Protein 5.67g | 9% |
