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Green Chile and Cheese Soup with Smokey Croutons

Here is another recipe inspired from my love for New Mexico. I am still undecided which I love more, the green chiles of New Mexico or the red. For us in central New York, the cool fall weather is just around the corner and this reminds me of a big bowl of warm soup! The great thing about this recipe, is that the cheese is added when you serve up the soup, so my husband could enjoy his too, lol! The green chiles remind me of one of my Mom's recipes of shredded beef loaded with chile verde and potatoes... mmmm... now I just made myself hungry. Never fails!

Yields up to 8 servings

Ingredients:

For Soup
4 cups diced white or red potatoes

2 tablespoons butter
1 small sweet onion, diced
2 cloves garlic, minced
2 large Roma tomatoes, diced
1 cup corn
1 small can hominy,optional
2 cups roasted green chile, diced
1 teaspoon cumin
Salt and pepper
6 cups low-sodium chicken broth
½ cup light cream
2 cups shredded mozzarella
1 cup queso fresco,crumbled
1 cup cooked Mexican chorizo

Cilantro and green onions for garnish

For Smokey Croutons
3 bolillo rolls, cut into 1-inch cubes
1½ teaspoons smoked paprika
½ teaspoon cumin
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil

Directions:

1. In a large pot, add 2 tablespoons of butter with 2 tablespoons of olive oil and heat to medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring often.

2. Add the onions and garlic and cook for 2 minutes. Then add the tomatoes, corn, hominy, green chile, cumin, and broth. Bring to a boil and season lightly with salt and pepper. Preheat the oven to 350ºF. Cook the chorizo and transfer to a plate lined with paper towels to remove excess grease, set aside.

3. In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin, garlic, salt and pepper. Transfer to a baking sheet and bake in preheated oven for 8 to 10 minutes. Remove from oven and set aside.

4. After the soup has had a chance to simmer and potatoes are done, heat the cream for a few seconds in the microwave and then add it to the soup. Cook for another 10 minutes, taste for salt.

5. To plate, add about 1/3 to 1/2 cup shredded mozzarella to the bottom of bowl. Ladle hot soup over the cheese, top with a few croutons, chorizo, queso fresco, green onions and cilantro. Yields up to 8 servings.

For this recipe on this particular day I used the soy chorizo. It has a great flavor and works well in a ton of recipes that call for Mexican chorizo.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Croutons, Soup, chorizo, green chile, soy

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Comment by Sonia Mendez Garcia on September 12, 2012 at 7:58pm: You are welcome Carrie!!! I love San Antonio as well....my brother lives in Austin, so everytime we visit him, we go to San Antonio!! We Love it!!!

Comment by carrie vaughn on September 12, 2012 at 7:49pm: thank you for this I love mexican food I was raised in San Antonio Texas and miss the real food

Comment by Sonia Mendez Garcia on September 7, 2012 at 12:42pm: Hola Shirley....I have always been curious about Filipino foods....yes, fusion is the "In" thing to do right now...some of my most favorite dishes i have cooked are fusion inspired!! Maybe you should share some of your recipes...i would love to know what the staples are for the Filipino kitchen....thank you for your kind words....:)

Comment by Shirley Castillo Vanderau on September 7, 2012 at 12:28pm: All of your recipes look so good and I know they must taste fantastic..I am Filipino and my mom taught me how to cook traditional Filipino dishes..most of their cooking is Spanish,Chinese influences..My adoptive father is Mexican and his family has taught me how to cook as well..I will forever cherish that..I have fused those two together and now I see popular food trucks who have done the same thing..Thank you for sharing your recipes..I am definitely going to make this soup..