Ingredients
Preheat oven to 350 broil. Spray flat cooking sheet
1 cup canned or frozen green chile (I always use Hatch’s. Comes in mild, medium or hot, choose your poison)
1 large red bell pepper, diced
1/2 white onion, diced
1 Tbsp garlic, diced
1/4 chopped jalapeno (opt if you want more spice)
1 Tbsp Coarse ground pepper
1 Tbsp cumin
Mix together and broil for 3-4 minutes. I like char so I put it on high for 1 minute before removing from oven. Watch carefully to prevent burning. Remove from oven.
I ran through food processor very quickly to make smaller chunks. If you want it completely smooth fully blend.
2 cups chicken broth
1 large potato, finely diced
2 cups grated medium cheddar and monterey jack cheese
1/2 cup slightly heated cream cheese
2 cups whipping cream
Heat chicken broth in large cooking pan on medium heat, add broiled vegetables. and potato. Cover and let cook for about 20 minutes, until the potatoes are cooked.
Add both grated cheeses and cream cheese until fully melted. Reduce heat and add the whipping cream, stirring to mix.
Reset oven to broil high.
Scoop soup into oven-safe bowls and place on a cookie sheet. Top with 1/2 cup mixture of medium cheddar and grated Rattlesnake tequila and habanero pepper cheese. Broil until cheese melts and forms a coat on top of the soup.
Remove from oven. Add cilantro if desired to give it a bit of sweet.
Serve with cornbread or chips.
