Navajo Soup: Cheese and Green Chili Soup

Recipe by Elaya K. Tsosie. Found on This recipe remains property of Elaya Tsosie.

This is a mild soup; not spicy-hot in the least. You can serve this to anyone who does not want spicy-hot peppers! It was exceedingly popular at a recent party.

First: Fresh Green Roasted Chilies in Olive Oil

Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies.

Next: Cheese and Green Chili Soup

In a large soup pot, melt butter and saute onions and garlic over medium heat, When onions are soft, add green chilis and tomatoes. Simmer 10 minutes, stirring every minute or so.

Add potatoes and (some of) water. Cook over medium heat until potatoes are done, 10 to 20 minutes.

Add cheese. On very low heat, simmer about 30 minutes.

Add salt to taste. (You might not need any, since the cheese might be a bit salty.)

For best results, allow to cool overnight and serve the next day. You can also make this in the morning for an evening get-together.

Makes 6 servings. Works fine to double the recipe, if you have a lot of people coming over.

Marianne Mueller
Last modified: October 17, 2004