i like my cilantro and garlic, so i use more than what i am suppose to. and i like it with 1/2c of heavy cream instead of half and half. i use chicken broth instead of veg stock. also, husband gets fresh roasted green chili in the summer. he got 40lbs, lol, so we have a lot frozen. i use way more than what is called for. i also cut up a jalapeno and saute it with the garlic and oinion, before i put it in the crock. and i dont puree. i put all the ingredients but the cream in the crock in the morning (let it simmer 8 or more hours). and add the cream an hour before serving. i also cut corn tortilla and fry in grease to put on top with the cheese and some cilantro. fresh gr chilis make all the difference. i mostly use the first recipe...
INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted mild green chile, preferable New Mexican or Anaheim, fresh or frozen
1 teaspoon dried oregano, preferable Mexican
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)
1. In a large saucepan or Dutch oven, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.
2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.
3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.
Read more:
http://www.care2.com/greenliving/el-paso-green-chile-soup-recipe.html#ixzz1cbjNkKzPIngredients
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
Directions
1. 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).
2. 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).
3. 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.)
4. 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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