CHEESE AND GREEN CHILI SOUP
2 onions, diced
4 cloves fresh garlic, chopped
2 tablespoons butter
1 (28 ounces) can roasted diced green chilies or 15 freshly roasted green chilies, diced (chili-roasting instructions below)
5 fresh tomatoes, diced
6 potatoes, peeled and cut into 1-inch cubes
16 cups water
2 pounds longhorn Colby or Cheddar cheese, shredded
Salt to taste
In a soup pot large enough to hold all the ingredients, saute onions and garlic in the butter over medium heat.
When onions are soft, add green chilies and tomatoes, lower heat and simmer 10 minutes, stirring every minute or so.
Add potatoes and water. Cook over medium heat until potatoes are done: about 10 minutes.
Add cheese and, on very low heat, simmer 30 minutes.
Add salt to taste. For best results, refrigerate overnight and serve the next day.
HOW TO ROAST GREEN CHILIES:
Dip each fresh green chili in olive oil and place on cookie sheet. Place under broiler, about 3 inches from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hours. Remove and pull skin from flesh of chilies. Remove seeds and membranes.
Makes 6 servings
Source: The Arizona Republic |