A friend of mine told me about a green chili soup soup her grandma used to make. She explained what was in it, and suggested we try to make it at the deli.
So we did! It did not turn out like grandma’s, but all of us at the deli loved it.
This is a quick, easy soup recipe, with a light tomato broth, thickened a bit with potatoes, flavored with toasted cumin seeds. One might even roast the peppers from scratch. Anaheim (or Poblano or Pasilla) chilies can be broiled (about 8 minutes or so per side); after each side is blackened, set them aside in a bowl until cool enough to work with. Remove peel and seeds.
Serves 6 or so.
- 4-5 med. potatoes, peeled and diced (about 1 1/2 lb.)*
- 1/2 TBS. cumin seed
- 1 28-oz.can tomato pieces (about 3 c.)
- 1/2 c. diced green chilies, or to taste (4 oz. can or roasted from scratch)
- 1 tsp. salt
- 2 TBS. chopped fresh parsley
- 2 TBS. olive oil
- 10 oz. diced cheddar cheese
- Chopped fresh cilantro, if desired
1. In soup pot, cook the following until tender, in water to cover: > 4 med. potatoes, peeled and diced*
2. In toaster oven, toast for 2 minutes, until golden: > 1/2 TBS. cumin seed
3. To pot of cooked potatoes, add: > 1 28-oz.can tomato pieces > 1/2 c. diced, roasted green chilies > 1 tsp. salt > 2 TBS. chopped fresh parsley > 2 TBS. olive oil
4. Heat again to serve and garnish with: > 10 oz. diced cheddar cheese > Chopped fresh cilantro, if desired
*For a variation on this recipe, use hominy in place of the potatoes