Creamy Green Chili & Potato Soup
Servings: 2 people
Ingredients
- 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.