*  Exported from  MasterCook II  *
 
                         Cream Of Green Chile Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Texas Cooking                    Cheese
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Corn Tortillas -- * see note
   12      Oz Tub        Bueno Green Chiles -- Mild, Hot, or X-Hot
      1/2  Stick         Margarine
    2      Cups          Chopped Onion
    1                    Garlic Clove -- peeled and minced
      1/2  Teaspoon      Dried Oregano -- crumbled
    2                    Bay Leaves
    3 1/2  Cups          Chicken Broth -- homemade or canned
    2      Medium        Baking Potatoes -- peeled and chunked
      1/3  Teaspoon      Cumin
      1/2  Teaspoon      Salt
      1/4  Teaspoon      Pepper
      1/3  Cup           Whipping Cream
    2      Cups          Monterey Jack Cheese -- grated **
 
 * Preferably 1 of yellow cornmeal and 1 of blue.
 ** or mozzarella cheese or a combination of both
 
 Cut the tortillas into 1/4 inch wide strips and leasve them uncovered
 at room temperature until they are dry and crips, about 24 hours (or
 heat in iron skillet until dry and hot).
 
 In a 4 quart saucepan over low heat, melt the butter. Add the onions,
 garlic, oregano, and bay leaves and cook, covered, stirring once or
 twice, for 10 minutes. Stir in the chicken broth, potatoes, salt,
 cumin & black pepper and bring to a boil. Lower heat and simmer,
 partially covered, stirring once or twice, until the potatoes are very
 tender, about 25 minutes.
 
 Stir in the cream and adjust the seasoning if necessary. The soup can
 be prepared up to 3 days ahead. Cool it completely and refrigerate,
 covered. Rewarm it over low heat, stirring often, until 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 to 6.
 
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