6 lg. green New Mexico chilies, roasted, peeled, stems and seeds, removed
3 c. chicken broth
1 potato, peeled and diced
1 lg. onion, chopped
2 c. whole kernel corn
1 c. grated Colby Cheddar
1 c. heavy cream

Or substitute 3 (4 oz.) cans diced green chilies.

Combine all but cheese and cream. Heat and cook on low until potatoes are tender. Add cream and cheese; heat and stir until blended and cheese is melted. Dish up into bowls and garnish with a dollop of whipped cream and cilantro leaves. Serve with fresh, hot tortillas and butter.