Time 1h5m Yield 8 Number Of Ingredients 14 Steps:
Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute. Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil. Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.
Time 55m Yield 6 Number Of Ingredients 11 Steps:
Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed. Pour into serving bowls and top with remaining Cheddar cheese.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender. While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes. Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth. Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve. Garnish with scallions or cilantro if desired.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning. Add garlic and cook 2 minutes. Add tomatoes and cook 3 more minutes, stirring to prevent burning. Add green chile and cook another 2 minutes. Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.
Time 55m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Heat butter in large dutch oven or other large soup pan over medium heat. Add onion and garlic; cook until onion is tender. Stir in potatoes and cook for abbout 1 minute. Stir in flour until smooth and continue cooking 1 minute. Slowly add broth stirring well. Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender. Stir in milk, chiles and salt. Heat until simmering. Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.
Time 1h Yield 8 cups Number Of Ingredients 10 Steps:
Combine the first 6 ingredients. Bring to a boil and reduce heat, simmer 20 minutes. In a separate pan, melt the butter over low heat, add flour and blend until smooth. Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch. Strain liquid from potato/chile mixture and reserve 3 cups of the liquid. Mash half the potato/chile mixture, reserving the other half. Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off the heat, add mashed and unmashed potato/chile mixture. Serve topped with shredded cheese on top.
Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly. Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher. Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally. Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency. Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings. Nutrition Information Per serving: Calories: 234 Total fat: 11g Protein: 5g Fiber: 6g Carbohydrate: 33g Cholesterol: 0mg Sodium: 239mg
