About this recipe: A deliciously spicy Mexican-inspired soup, which is lightly tamed by the cream. Green chillies, potatoes, chicken stock and cream are simmered together, then served with corn tortilla strips.
Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh green chillies to taste.
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! - 25 Apr 2002 (Review from Allrecipes US | Canada)
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 - 01 Nov 2010 (Review from Allrecipes US | Canada)
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! - 19 Sep 2005 (Review from Allrecipes US | Canada)