| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Cookbook, Mexican, Soups and s |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 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, peeled, seeded, and chopped |
| 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 |
ts |
Salt; or to taste |
| 1/4 |
ts |
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. Serves
4. Typos by Brenda Adams <adamsfmle@aol.com>
Recipe By : James W. Peyton; El Norte, The Cuisine of Northern Mexico
Posted to MC-Recipe Digest V1 #250
Date: Thu, 17 Oct 1996 22:49:37 -0400
From: ADAMSFMLE@aol.com
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