Creamy Green Chili & Potato Soup
Creamy Green Chili & Potato Soup is a vibrant, Southwestern-inspired dish that blends earthy spices, tender vegetables, and creamy dairy for a rich, comforting experience. The soup begins by sautéing red onions and celery in butter until aromatic, then thickened with a classic roux for a velvety base. Canned green chilies introduce a mild heat and smokiness, while diced baby red potatoes provide hearty substance, slowly simmering until perfectly tender.
Seasonings like ground cumin, black pepper, fresh oregano, and bay leaf deepen the soup’s flavor, giving it a rustic, herbaceous warmth. Water and chicken base create a savory broth that carries the spices and vegetables beautifully. Once the base is developed, warmed half & half and tangy buttermilk are stirred in, adding luscious creaminess with a subtle acidic note that balances the richness of the dish.
To finish, the soup is brought to life with melty Monterey Jack cheese for added depth and texture, while crispy tortilla strips and fresh cilantro offer contrast and brightness. The result is a well-rounded, indulgent soup that delivers on both flavor and texture—perfect as a main course or an impressive starter with bold Southwestern flair.
Ingredients
- 2¾ oz. butter
- ¼ pound red onions, diced
- 2¾ oz. celery, diced
- 1 teaspoon garlic, chopped
- 2¾ oz. flour
- 8 oz. canned green chili
- 1½ pound baby red potatoes, peeled and diced
- ¼ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon fresh oregano, chopped
- 2 bay leaf
- 2¾ cup water
- 2¾ oz. chicken base
- 1½ cup half & half
- 1½ cup buttermilk
- ¼ pound shredded monterey jack
- 2 oz. tortilla strips
- ¼ cup fresh cilantro, chopped
- ¾ teaspoon kosher salt
Directions
- Melt margarine in large stock pot
- Add onions and celery, sauté until onions are translucent, approximately 5 minutes
- Add flour to create roux, cook over medium heat for 5 minutes
- Add green chilies, potatoes, cumin, black pepper and salt. Sauté 4 – 5 minutes
- Add oregano, bay leaf, water and chicken base. Bring to a boil, reduce heat and simmer
- Simmer for 30 – 45 minutes or until potatoes are tender
- In a separate pan, bring half & half and buttermilk to a simmer and add to soup
- Season with salt and pepper
- Remove bay leaf
- Add shredded Monterey jack cheese, tortilla strips and chopped cilantro to soup.
Creamy Green Chili & Potato Soup
Materials
- 2 ¾ oz butter
- ¼ pound red onion diced
- 2 ¾ oz celery diced
- 2 ¾ oz flour
- 8 oz canned green chili
- 1 ½ pound baby red potato peeled & diced
- ¼ tsp ground cumin
- ½ tsp black pepper
- 1 tsp fresh oregano chopped
- 2 bay leaf
- 2 ¾ cup water
- 2 ¾ oz chicken base
- 1 ½ cup half & half
- 1 ½ cup buttermilk
- ¼ pound monterey jack cheese shredded
- 2 oz tortilla chips
- ¼ cup fresh cilantro chopped
- ¾ tsp kosher salt
Instructions
- Melt margarine in large stock pot
- Add onions and celery, sauté until onions are translucent, approximately 5 minutes
- Add flour to create roux, cook over medium heat for 5 minutes
- Add green chilies, potatoes, cumin, black pepper and salt. Sauté 4 – 5 minutes
- Add oregano, bay leaf, water and chicken base. Bring to a boil, reduce heat and simmer
- Simmer for 30 – 45 minutes or until potatoes are tender
- In a separate pan, bring half & half and buttermilk to a simmer and add to soup
- Season with salt and pepper
- Remove bay leaf
- Add shredded Monterey jack cheese, tortilla strips and chopped cilantro to soup.