Chili Blanco

I love poblano chiles and so does my husband. It's so delicious it's totally worth the first step of roasting the chiles. So we make this for just us - the kids won't eat it. Just microwave some chicken nuggets for them when you want to have this. I like to throw some chopped, cooked chicken into this chili to make it a little heartier.

2 fresh poblano chiles
2 16-ounce cans cannellini beans, drained (or other white beans)
4 ounces cream cheese, softened
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 14.5 ounce can vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander

Place poblanos on a foil-lined b aking sheet and broil until blackened, turning occasionally, about 10 minutes. (Or you can use tongs to hold over the flame on a gas range.) Place chiles into a glass bowl and cover with a plate or pastic wrap; let stand for 15 minutes. Peel chiles and cut in half lengthwise. Discard stems, seeds, and membranes.

Place roasted chiles, half of the beans, and cream cheese into a food processor; process until smooth. Set aside.

Heat oil in a large pan over medium-high heat. Add chopped onion and bell pepper; saute until vegetables are tender. Add broth, cumin, and coriander; bring to a boil. Reduce heat and simmer 5 minutes. Add pureed bean mixture and remaining whole beans; cook until thoroughly heated.

Green Chile Potato Chowder

When made with canned green chiles & the jalapeno is omited, this is a very mild soup for a child. Katie (4 year old) loves it.

1/2 fresh jalapeno, seeded and minced (may omit to taste)
1/4 cup fresh long green chiles, roasted, peeled, seeded and finely chopped (approx 3 medium chiles)*
1 cup finely chopped onions
2 lbs. potatoes, peeled and cut into 1/2inch cubes
1/2 tsp. seasoning salt
4 cups fat free chicken stock
1/4 cup butter (can substitute margarine)
1/4 cup flour
3 cups milk (may use 1 1/2 cups milk and 1 1/2cups half-half)
2 cups frozen sweet white corn
fresh tortillas
oil
cheddar cheese, shredded
green onions, chopped

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt butter over low heat; add flour to blend, stirring constantly for 3 minutes to make a blond roux. Reserving all of the liquid, strain liquid from potato, chile, and onion mixture. Mash half of the potato mixture, leaving the other half unmashed. Stir 3 cups of the reserved liquid into the roux. Raise heat, stirring with a whisk until thickened. Add milk to the thickened liquid and continue to stir until it comes to simmer. Add mashed potato mixture, stir. Add cubed potato mixture and corn. Heat through.

In the meantime, cut the tortillas into thin 1/4inch strips, heat oil in separate pan, cook tortillas strips until crispy, drain on paper towels.

Laddle soup into bowls, top with cheddar cheese, crisp tortilla strips, and chopped green onion.

*may use 1-2 small cans of chopped green chili (depending on your taste)