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Full Online Book HomeLearning KitchenLow_fat - Potato, 3 Cheese And Green Chili Soup
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Low_fat - Potato, 3 Cheese And Green Chili Soup Post by :Lynn_Lyons Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3804

Click below to download : Low_fat - Potato, 3 Cheese And Green Chili Soup (Format : PDF)

Low_fat - Potato, 3 Cheese And Green Chili Soup

5 med potatoes -- peeled and diced
5 cups water
1 tbsp. canola oil
2 cloves garlic (or 3) -- minced
1 large green bell pepper -- finely chopped
1 cup fresh ripe tomatoes -- chopped or canned
1 cup cooked fresh corn kernels -- or frozen thawed
1 oz. canned chopped mild green chiles
1 tsp. chili powder
4 oz. cheddar cheese -- shredded
4 oz. Monterey Jack and Colby cheese mixture -- shredded
salt and freshly ground black pepper -- to taste

Put the diced potatoes in a soup pot and cover with the water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes.

In the meantime, heat the oil in a small skillet. Saute the onion over medium heat until it is translucent. Add the garlic and green pepper and saute until the mixture is browned a bit.

Remove half the potatoes from the pot with a slotted spoon and place them in a deep bowl. Either mash them well or use a hand blender and blend them well. Stir them back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chiles and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 15 minutes.

Sprinkle in the shredded cheese, a little at a time, stirring it until it is well melted each time. Season to taste with salt and pepper and allow the soup to simmer over very low heat, stirring frequently, for another 5 minutes.

Serve at once, or let stand for an hour or so. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.

Serve with some nice sliced bread - something a little heavy to sop up the soup in the bowl.
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