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