3 SISTERS GREEN CHILI POTATO SOUP
The Iroquois Indians cultivated and used the 3 Sisters (corn, squash, and beans) as a main stay of their diet. This soup is named in their honor. I have to say this one is my favorite... A meal in itself. I serve it with cornbread and a salad. All I can say is try it if you like southwestern flavor and a bit of spice in your...
Provided by Kathie Carr
Categories Vegetable Soup
Time 40m
Number Of Ingredients 18
Steps:
- 1. Cook potatoes in boiling water for about 8-10 minutes, just until barely tender. They will continue to cook with the other vegetables in the next step. Drain off water and return potatoes to the pot. Add milk, cream, and salt. Heat to a simmer, but do not boil.
- 2. Meanwhile in a medium skillet cook bacon and onions together until bacon is almost crisp. Drain grease. Add garlic, cumin, and oregano. Cook for an additional 2 minutes. Drain mixture well and then add to potato mixture in pot. Add all other vegetables, beans, and peppers. Cover and cook at a low simmer for about 20 minutes or until zucchini is tender. Taste. Add salt, pepper, and fresh cilantro as desired. Serve in big bowls sprinkled with pepper jack or sharp cheddar cheese.
SOUTHWEST POTATO SOUP WITH GREEN CHILES
This soup imparts a great southwestern flavor. Serve with a salad and bread as a meal. You can skip the jalapeno and use pepper jack cheese if you prefer.
Provided by Daily Inspiration S @DailyInspiration
Categories Cream Soups
Number Of Ingredients 8
Steps:
- In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
- Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
- Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
- Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
- Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.
MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES
One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer.
Provided by Sooz Cooks
Categories Mexican
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.
JAXON'S POTATO CHILE SOUP
Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.
Provided by PaulaG
Categories Potato
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.
Nutrition Facts : Calories 216.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 20.4, Sodium 600.1, Carbohydrate 30.3, Fiber 3.1, Sugar 2.5, Protein 8.5
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