3 Tbsp. chopped canned green chilis
OR
1 dried arrcho or pasilla chili (about 6 inches long)
3 Tbsp. unsalted butter
1 large yellow onion, coarsely chopped
4 medium potatoes, peeled and cut into ½ inch cubes
1 small sweet red pepper
AND
1 small sweet green pepper, both cored, seeded and diced
2 cloves of garlic, minced
4 cups canned chicken broth
1 whole bay leaf
¼ tsp. salt
1 ½ tsp. ground cumin
1 cup milk
½ cup sour cream
2 cups shredded cheddar cheese
¼ minced cilantro
small amount of croutons, chopped green onions and chopped tomatoes to serve with the soup.
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1. Set the chopped green chilis aside. If using the dried chili, preheat oven to 350°F. Place the chili in a pie pan and roast uncovered for 10 minutes. Transfer to a small bowl. Break in half; cover with ½ cup boiling water. Soak for 15 minutes; drain. Discard stem, seeds and veins. Set chili aside.
2. Melt butter in a large saucepan over medium heat. Add onion. Saute, stirring for 5 minutes. Add the potatoes, peppers and garlic. Stir fry for 2 minutes. Add chicken broth, bay leaf and salt. Bring to boil over high heat. Reduce to low; cover and simmer until potatoes are tender - about 20 minutes. Discard bay leaf.
3. Place soup, chili and cumin in food processor. Puree until smooth - about 1 minute. Strain soup back into saucepan.
4. Place saucepan on burner on medium-low heat. Stir in milk and sour cream. Simmer, stirring constantly for 5 minutes. DO NOT ALLOW SOUP TO BOIL! Add 1 cup of the cheese, stirring until melted. Remove from heat.
5. Ladle into bowls and top with remaining cheese and cilantro. Serve with sides of croutons, chopped green onions and chopped tomatoes.
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