Recipe Cream Of Green Chile Soup (Soup)

Required Ingredients:

• 2 (6 inch) corn tortillas
• 1/4 cup margarine
• 2 cups chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 1/2 cups chicken broth
• 3 (4 ounce) cans chopped green chile peppers
• 2 potatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/3 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/3 cup heavy whipping cream
• 2 cups shredded Monterey Jack cheese

Preparing/Cooking:

• Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, 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, green chiles and potatoes.
• Season with salt, cumin and black pepper, and bring to a boil.
• Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
• 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.
• Reheat 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.

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