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

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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).

  • 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.)

  • Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Nutrition Facts

384 calories; protein 15.5g 31% DV; carbohydrates 25.7g 8% DV; fat 25g 39% DV; cholesterol 51.6mg 17% DV; sodium 1601mg 64% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2003
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 step 2. You won't believe how good it is. What a wonderfully flavorful soup. Thank you Holly! Read More
(23)

Most helpful critical review

Rating: 3 stars
01/14/2004
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 directions and found it to be a bit bland without any really outstanding flavour. I'm thinking that adding some Chipolte might help. Read More
(10)
46 Ratings
  • 5 star values: 34
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2003
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 step 2. You won't believe how good it is. What a wonderfully flavorful soup. Thank you Holly! Read More
(23)
Rating: 5 stars
09/19/2005
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 - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too! Read More
(16)
Rating: 4 stars
11/01/2010
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 Read More
(16)
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Rating: 3 stars
01/14/2004
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 directions and found it to be a bit bland without any really outstanding flavour. I'm thinking that adding some Chipolte might help. Read More
(10)
Rating: 5 stars
09/21/2007
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 me was perfect with a nice creamy taste but a brothier (though slightly thick and smooth texture). I took some of this to share with co-workers and everyone raved! Those that cook asked for the recipe and those who don't cook asked me to bring it again! Thank you Holly! This recipe ROCKS! Read More
(9)
Rating: 5 stars
05/14/2003
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 tortilla chips and used them as topper with the cheese. Served this soup with the Black Bean and Corn Salad II recipe from this site and it was a huge hit. Great recipe. Read More
(7)
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Rating: 5 stars
12/28/2006
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 might cook into the soup next time since it was so tasty). Thanks for an EXCELLENT and easy recipe that made the house smell great! Read More
(6)
Rating: 4 stars
09/11/2011
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. Read More
(6)
Rating: 4 stars
06/10/2003
Very delicious and very spicy! I would recommend to partially puree this soup if you're looking for a creamy consistency. Read More
(4)