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Green Chile Cheese Soup Recipe

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This recipe for Green Chile Cheese Soup, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Morketn
Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 t. butter
1 1/2 t. oil
1 large yellow onion, coarsely chopped
4 cloves fresh garlic, chopped
2 t. paprika
3 1/2 c. veggie broth
1 1/2 lbs tomatoes, pureed
4 ounce can green chiles, roasted, peeled and chopped
2 small potatoes cut into 1/2 inch cubes
1/4 t. cumin
1 t. fresh cilantro, chopped
1/2 lb. Monterey Jack cheese, grated

Directions:
Directions:
In a large saucepan, melt the butter and oil over medium heat. Add onions and garlic, sauteing for five minutes or until the onions are translucent. Add the paprika, broth, tomatoes, green chilies, potatoes, cumin and cilantro, stirring well.
Reduce heat to low and simmer the soup for 1/2 hour until potatoes are tender.
Ladle into bowls and top with grated cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
When prepared as above, this is a vegetarian recipe. However, if you prefer, you can exchange the veggie broth for chicken broth, and stir in cooked, shredded chicken while the soup is simmering. Either way makes a delicious, warming soup.

 

 

 

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