|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Results 1 - 10 of 132 for green chili potato soup
Wash spuds - ... and pepper and green pepper - continue ... sour cream, milk and whisk until well blended over low heat - when hot stir in cheese and serve.
If fresh chili is used roast ... cheese and simmer for about 1/2 hour more before serving. Makes 6 to 8 bowls. Serve with warm flour tortillas and butter.
Drain the Rotel ... the Pepper Jack Soup and the juice ... and DELICIOUS. You can substitute mild Rotel and smoked brats to take it down a notch; I won't!
This has a ... cream of celery soup with 1 cup ... beans, diced potatoes, green chilies, pimentos, parsley, ... ready when the potatoes are tender. . Thomas
Brown ground beef ... pan. Top with green chilies, beans, and ... mixing bowl, combine soup, milk, 1/4 ... before cutting into squares. Yields 8 servings.
Boil water with ... cooked. Add cream of potato soup, chopped potatoes and green chilies. Boil 30 minutes or until potatoes are done. Serves 8 to 10 people.
Brown ground beef. Combine chili powder, salt, oregano ... potatoes. Mix cheese soup with peppers and ... remaining potatoes. Sprinkle with remaining seasoning.
Saute onions and ... (If using fresh green peppers, saute them ... If using canned chilis, add them along with corn, mushroom soup, milk and ... or broiler if desired.
Combine beef, onion, salt and pepper in large Dutch oven; cook over medium heat until meat is brown, stirring to crumble; drain off drippings. Add ...
Combine first 9 ingredients in a Dutch oven, stirring well. Cook over medium heat 5 to 8 minutes or until thoroughly heated. Remove from heat; add ...
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