Spicy Green Chile Potato Soup
This mouthwatering Spicy Green Chile Potato Soup is inspired by Jaxon's renowned recipe, cherished in the El Paso Junior League cookbook. The fusion of creamy potatoes, vibrant green chiles, and a hint of spice creates a hearty and comforting dish that warms the soul. Ideal for chilly evenings or as a delightful starter, this soup is not only easy to prepare but also a crowd-pleaser, making it a perfect addition to your recipe collection. Serve it topped with melty cheese for an extra indulgence!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
fresh jalapeno pepper
1/2 cup (seeded and minced)
fresh long green chili
1/4 cup (roasted, peeled, seeded, and chopped (about 3 medium))
finely chopped onion
1 cup (finely chopped)
potatoes
2 lbs (peeled and cut into 1/2 inch cubes)
salt
1/2 teaspoon (to taste)
chicken broth
4 cups (low-sodium recommended)
butter
2 tablespoons (unsalted)
flour
1/4 cup (all-purpose)
milk
3 cups (may substitute with 1-1/2 cups milk and 1-1/2 cups half-and-half)
cheddar cheese or Monterey Jack cheese
to taste (shredded for topping)
Instructions
1
In a large pot, combine the minced jalapeno, roasted green chiles, chopped onion, cubed potatoes, salt, and chicken broth.
2
Bring the mixture to a rolling boil over medium-high heat, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
3
In another saucepan, melt the butter over low heat. Add the flour and mix until smooth, forming a roux.
4
Continue to cook the roux over low heat for about 3 minutes, stirring constantly to prevent scorching.
5
Strain the liquid from the potato and chile mixture, reserving 3 cups of the flavorful broth.
6
Mash half of the potato and chile mixture, setting aside the other half for added texture.
7
Gradually stir the reserved cooking liquid into the roux. Increase the heat and whisk until the mixture thickens.
8
Add in the milk (or milk/half-and-half combination) to the thickened roux and stir continuously until it reaches a gentle simmer.
9
Remove from heat and fold in both the mashed and unmashed potato and chile mixture until well combined.
10
Serve hot, garnished with a generous amount of shredded cheddar or Monterey Jack cheese for a creamy finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Green Chile Potato Soup?
It is a mouthwatering and hearty dish made from a fusion of creamy potatoes, vibrant green chiles, and a hint of spice.
Where did this recipe originate?
This recipe is inspired by Jaxon's renowned version, which is cherished in the El Paso Junior League cookbook.
How many ingredients are needed for this soup?
The recipe requires a total of 10 ingredients.
What type of peppers are used in this recipe?
The soup uses fresh jalapeno peppers and fresh long green chilis.
How should the jalapenos be prepared?
The jalapenos should be seeded and minced, totaling about 1/2 cup.
How should the green chiles be prepared?
They should be roasted, peeled, seeded, and chopped.
How many green chiles are required?
You need about 3 medium fresh long green chilis to yield 1/4 cup chopped.
What is the best way to prep the potatoes?
Peel the potatoes and cut them into 1/2 inch cubes.
How many potatoes should I use?
The recipe calls for 2 lbs of potatoes.
What kind of broth is recommended?
Low-sodium chicken broth is recommended for this soup.
How long do the potatoes boil?
The potato and chile mixture should simmer for about 20 minutes or until the potatoes are tender.
How do you make the roux for this soup?
Melt butter over low heat and mix in flour until smooth.
How long should the roux cook?
Cook the roux over low heat for approximately 3 minutes, stirring constantly.
How much cooking liquid should be reserved?
Strain the liquid from the cooked potatoes and reserve 3 cups of the broth.
What is done with the potato and chile mixture after boiling?
Mash half of the mixture and set aside the other half for texture.
How is the soup base thickened?
Gradually stir the reserved cooking liquid into the roux and whisk until thickened.
Can I use half-and-half instead of milk?
Yes, you can substitute 1-1/2 cups of the milk with half-and-half for extra creaminess.
What is the total amount of milk needed?
The recipe requires 3 cups of milk or a milk and half-and-half combination.
Which cheeses are recommended for garnish?
Shredded cheddar or Monterey Jack cheese are the best choices for topping.
Is this recipe considered easy?
Yes, it is described as an easy-to-prepare dish that is a crowd-pleaser.
Is this soup very spicy?
The soup has a vibrant spice from the jalapenos and green chiles, but the creaminess helps balance the heat.
How should the soup be served?
Serve it hot, topped with a generous amount of shredded cheese.
Can I use unsalted butter?
Yes, the recipe specifically calls for 2 tablespoons of unsalted butter.
What type of onion is best?
Use 1 cup of finely chopped onion.
Is this soup suitable for cold weather?
Yes, it is ideal for chilly evenings as it is hearty and comforting.
Does the recipe use all-purpose flour?
Yes, 1/4 cup of all-purpose flour is used to make the roux.
What kind of texture does the soup have?
The soup has a mix of creamy mashed potatoes and chunky potato pieces.
Is this a Mexican-inspired dish?
Yes, it is tagged under Mexican cuisine and uses traditional Southwestern ingredients like green chiles.
How much salt is used?
The recipe calls for 1/2 teaspoon of salt, or you can add it to taste.
Can this be served as a starter?
Yes, the recipe description notes it works perfectly as a delightful starter.