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Grace's Green Chile Cheese Soup
Green Chile Recipes | Soups & Stews

Our friends Harry and Grace in Albuquerque gave us their prized recipe years ago for Green Chile Cheese Soup.  It's simple, incredibly tasty; serve with freshly baked bread or with warm flour tortillas for a lovely supper or lunch.

2 Tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup chopped frozen green chile (mild or hot; thawed and drained)
1 10-ounce can chicken broth
2 large tomatoes, peeled and chopped
1 10-ounce can cream of chicken soup
1 soup can milk (I use half and half)
1-1/2 to 2 cups shredded Monterey Jack cheese

Sauté onion and garlic in butter. Add chile, chicken broth and tomatoes; cook for 3-4 minutes. Mix cream of chicken soup with milk; add to broth mixture and heat thoroughly. Add cheese, continue to cook and stir until cheese is melted.

Dorothy's note: If you can't find frozen green chile, use the canned version found in the ethnic food section of your grocery store. Also, feel free to add some chopped or shredded cooked chicken to this if you wish.