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.
2 corn tortillas
325g onion, chopped
1 clove garlic, finely chopped
1/2 teaspoon dried oregano
2 bay leaves
850ml chicken stock
3 (130g) tins chopped green chillies
2 potatoes, peeled and chopped
1/2 teaspoon salt
1/3 teaspoon ground cumin
1/4 teaspoon ground black pepper
75ml whipping cream
225g Cheddar cheese, grated
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Cut the tortillas into 5mm-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron frying pan until dry and hot).
In a 4 litre saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves; cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken stock, green chillies and potatoes. Season with salt, cumin and black pepper and bring to the 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.
Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh green chillies to taste.