Total Time
Prep 15 mins
Cook 30 mins

I found the basis for this recipe in a cookbook I borrowed from the library. I revised a few of the ingedients and came up with this version that my famiy loves (especially my teenage daughter!)

Ingredients Nutrition


  1. Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins.
  2. Meanwhile heat oil, add onions and saute 5 minutes.
  3. Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
  4. Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL!
  5. Add cheese and stir till melted. Top with minced parsley or cilantro if desired.


Most Helpful

Very interesting! I have never had an ancho chili, so this was a new experience. I wasn't sure if I was supposed to rehydrate the dried chili before roasting or not; I didn't, I put the dried chili into the oven and it seemed to work out great - when I opened the oven door, the smell was wonderful. I do wish that I had included the optional cilantro, without it, I felt it was missing something. Overall, this makes a nice starter soup. Since dried ancho chili's are $13/lb, I'm not sure I'd categorize this as 'inexpensive.' I plan to make again with the cilantro. Made for PAC Spring 2008.

Brooke the Cook in WI April 28, 2008

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