| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Soups, Mexican | 8 | Cups |
INGREDIENTS
| 1/4 | c | Long green chiles, roasted |
| Peeled, seeded and finely | ||
| Chopped | ||
| Fresh jalapeno seeded and | ||
| Minced | ||
| 1 | c | Finely chopped onions |
| 2 | lb | Potatoes, peeled and cut |
| Into cubes | ||
| 1/4 | ts | Seasoning salt |
| 4 | c | Chicken broth |
| 1/4 | c | Margarine |
| 1/4 | c | Flour |
| 3 | c | Milk |
| Shredded cheddar | ||
| Additional chicken and veg | ||
| If desired |
INSTRUCTIONS
combine first 6 ingredients. Bring to boil. Reduce heat and simmer 20 minutes Melt margarine over low heat and add flour to blend to make roux. Strain liquid from potato, chile and onion mixture and reserve 3 cups cooking liquid. Mash =AB potato, chile and onion mixture. Reserve other half. Stir reserved cooking liquid into roux. Raise heat, stirring with wire whisk until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chile and onions. serve with shredded cheese on top. Heather REdding Palatable Potpourri format by EMlie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Feb 25, 1997.
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