Potato and Green Chile Soup

Potatoes and Hatch green chiles are the backbone of this easy, cheesy soup that's perfect for either lunch or dinner.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 343 Calories

Ingredients

• 2 cups milk
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 medium onion, chopped
• 2 cups beef broth
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 4 tablespoons salted butter
• 4 medium potatoes, peeled and cubed, or more to taste
• 28 ounces canned roasted Hatch green chile peppers, diced
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried Mexican oregano

Recipe Instructions

Step 1

Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.

Step 2

Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Step 3

Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.