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Cream Of Green Chile Soup

Rated as 4.71 out of 5 Stars
201

"A creamy, spicy, springtime taste of Mexico. Easy to make, this is a real fiesta of a soup."
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Ingredients

1 h 5 m servings 384
Original recipe yields 6 servings

Directions

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  1. Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot).
  2. In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until 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. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)
  4. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Nutrition Facts


Per Serving: 384 calories; 25 25.7 15.5 52 1601 Full nutrition

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Reviews

Read all reviews 40
  1. 45 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too. Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after...

Most helpful critical review

After reading all the related reviews I decided to try this recipe... I'm not quite sure why everyone is raving over this recipe - I didn't find this soup to be that great. I followed the direc...

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Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too. Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after...

I used some roasted green chiles from last year to make room for the ones I got this year. This soup was excellent and I have shared it with some of the more adventurous folks I work with

I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - ...

After reading all the related reviews I decided to try this recipe... I'm not quite sure why everyone is raving over this recipe - I didn't find this soup to be that great. I followed the direc...

Utterly fabulous. I added chicken, so I used the chicken broth from that for the soup. I added lots of extra green chile (hot)and used evaporated milk in place of the cream. The consistency, for...

Awesome soup! Everyone loves it. I didn't use all of the chilis called for so it wasn't too spicy. I also used some corn starch to thicken it up to my liking. For simpliciyt, I crushed corn ...

I left out the corn tortillas and added sour cream instead and it tasted just like Potato Chili Soup I used to make from a neighborhood cookbook.

This was DELICIOUS on a cold winter's day! I subbed butter for the margarine, didn't add cheese, added a jalapeño, and served chorizo on the side (which people plopped into the soup, and which I...

Awesome soup. I used about 1 1/2 cup of fresh roasted green chili instead of caned. When I was done I blended it to make a smooth soup and garnished it with longhorn cheese , sour cream and re...