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Ingredients
- 2 x (6 inch) corn tortillas
- 1 1/2 c. green chili peppers
- 1/4 c. margarine
- 2 c. minced onion
- 1 x clove garlic, chopped
- 1/2 tsp dry oregano
- 2 x bay leaves
- 3 1/2 c. chicken broth
- 2 x potatoes
- 1/3 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
- 1/3 c. heavy whipping cream
- 2 c. shredded Monterey Jack cheese
Directions
- 1 Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature till they are dry and crisp, about 24 hrs (Or possibly: Heat in iron skillet till dry and warm).
- 2 In a 4-qt saucepan over low heat, heat the butter or possibly margarine. Add in the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or possibly twice, for 10 min. Stir in the chicken broth, green chilies, potatoes, salt, cumin and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or possibly twice, for about 25 min (or possibly till 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. Cold it completely and chill, covered. Reheat it over low heat, stirring often, till 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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