This soup will warm you up on a cold winter’s day. We have a green chili peeling party in September, where we package up several bushels of roasted Hatch, New Mexico, green chiles into small baggies and then store them in the freezer for convenient use throughout the year.


  • 2 corn tortillas — Preferably 1 of yellow cornmeal and 1 of blue.
  • 3 skinless, boneless chicken breasts, cooked and shredded
  • 12 oz. tub green chiles — mild, hot, or x-hot
  • 1/2 stick butter
  • 2 c. chopped onion
  • 1 garlic clove — peeled and minced
  • 1/2 t. dried oregano — crumbled
  • 2 bay leaves
  • 3 1/2 c. chicken broth — homemade or canned
  • 2 medium baking potatoes — peeled and cubed
  • 1/3 t. cumin
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1/3 c. whipping cream
  • 2 c. Monterey Jack Cheese — grated


Cut the tortillas into 1/4 inch wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (or heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Stir in the cream and chicken, heat through and adjust the seasoning if necessary.

The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm 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.

You can doctor up the toppings to include 6 slices of crumbled bacon, sautéed mushrooms, and 1 clove garlic minced.