Earlier in the year I mentioned a purchase of some green chile. It was a rather large purchase for just two people. That is what we thought at the time. As it turns out, a bushel for two people may get a little slim come spring. We have been using green chile in everything.
One of our very favorite ways to use our chopped up peppers of goodness is in tomato soup. The chiles add a nice smoky flavor and a little heat. It really is so easy and full of flavor!
1 tablespoon oil
1/4 of a medium onion, diced
1 clove of garlic, chopped
4 ounces of chopped green chilies
1 can of evaporated milk
1 24 ounce can of tomato sauce
1 tablespoon chile powder
1 cup salsa
cheese and tortillas for serving
In a medium sauce pan, saute the onion over medium heat for about 5 minutes or until the onions are soft. Add the in the chopped garlic and saute for 30 seconds more.
After 30 seconds, add in the green chiles, evaporated milk, and tomato sauce. turn the heat down to low and stir the mixture together. Add in the chile powder and salsa. This is also a good time to taste the soup and add any salt and pepper if needed.
Let the soup simmer together for about 15 to 20 minutes. This is so delicious with cheese sprinkled over the top and a warm tortilla to dunk.