Name: Navajo Cheese and Green Chili Soup
Ingredients: 2 tbs. butter; 2 onions, diced; 4 cloves fresh garlic, chopped; 15 freshly roasted green chilies or 28 ounces can roasted diced green chilies; 5 ripe tomatoes, diced; 6 medium white potatoes, peeled and cut into 1" cubes; 16 cup water; 2 pound Longhorn Colby or Cheddar cheese, shredded; Salt to taste

Navajo Cheese and Green Chili Soup

1 Comment

Ingredients

2 tbs. butter
2 onions, diced
4 cloves fresh garlic, chopped
15 freshly roasted green chilies or 28 ounces can roasted diced green chilies
5 ripe tomatoes, diced
6 medium white potatoes, peeled and cut into 1" cubes
16 cups water
2 pounds Longhorn Colby or Cheddar cheese, shredded
Salt to taste

Instructions

Makes 6 servings.. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. In a large soup pot, melt butter and saut, onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day.

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Member 5034956

Nov 18, 2013

This definitely does not make 6 servings. It makes more like 16. I was serving this as a side for a 60 person lunch - so I assumed it would serve 12 people as a side and made 5x the recipe. Note - while I was making the soup I also cut down the amount of water - 16 cups is a LOT of water. I had an ENTIRE HUGE POT of soup leftover. The end result was really good, but the recipe needs a lot of tweaking!