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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Mexican Mexican, Soups and s 4 Servings

INGREDIENTS

1/4 c Butter
5 1/2 c Onion, diced
2 c Potatoes, peeled and diced
2 Green onions, diced
2 Green chile, peeled seeded
Chopped
Anaheim or New Mexico
green chiles
1 c Tomatoes, peeled seeded
and
Chopped
1 1/4 c Chicken broth, or water
3 1/2 c Milk, lukewarm
6 oz Monterey Jack cheese, grated
1/2 t Salt, or to taste
1/4 t Pepper, or to taste

INSTRUCTIONS

Over medium to medium-low heat, melt the butter and saute', the onion,
potatoes, green onions, and chiles until they are soft  but not brown,
about 10 minutes. Add the tomatoes and saute', over medium to
medium-high heat for 3 minutes. Next, add the chicken broth or water
and bring the soup to a boil; then turn down the heat and simmer
covered, for 15 minutes.  Remove the cover and add the milk and cheese.
Stir the soup  constantly and heat, without allowing to boil, until the
cheese is  melted and incorporated with the soup. Overheating the soup
will  cause it to curdle. Season with salt and pepper to taste. Serve
with  hot flour tortillas and butter. Typos by Brenda Adams
<adamsfmle@aol.com> posted to eat-l 10/7/96 Recipe By : James W.
Peyton; El Norte, The Cuisine of Northern Mexico  Posted to EAT-L
Digest  6 October 96  Date:    Mon, 7 Oct 1996 11:55:02 -0400  From:  
Brenda Adams <ADAMSFMLE@AOL.COM>

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 592
Calories From Fat: 224
Total Fat: 25.5g
Cholesterol: 68.4mg
Sodium: 877.5mg
Potassium: 1712.2mg
Carbohydrates: 74.1g
Fiber: 12.3g
Sugar: 13.3g
Protein: 20.9g


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