Chile and Cheese Soup

July 24, 2006

Chile and Cheese Soup

Fresh Green Chilies in Olive Oil

To roast chiles: dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3″ from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chiles.

2 tbs. butter
2 onions, diced
4 cloves fresh garlic, chopped
15 freshly roasted green chilies (see previous instructions) You may use 1 large can (28 ounces) roasted diced green chilies if
roasting your own is not an option
5 ripe tomatoes, diced
6 medium white potatoes, peeled and cut into 1″ cubes
16 cups water
2 pounds Longhorn Colby or Cheddar cheese, shredded
Salt to taste

In a large soup pot, melt butter and saute onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so.
Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes.
Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day.

Makes 6 servings.

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