Anyways, enough about my Internet troubles, on to the food! To make up for my absence, I have a special treat for El Pasoans. Not that this post isn’t for non-El Pasoans, it’s just that this will mean more to those who have ever dined at Jaxon’s. Allow me to provide some background info for those unaware. Otherwise, just skip down to the recipe below.
Jaxon’s Restaurants & Brewing Company has been specializing in southwest cuisine since 1973. Jaxon’s has evolved throughout the years, operating 4 locations throughout the city at one point. Most recently, all that remains are the Airway (central) and Remcon (west) locations. Jaxon’s has garnered various local awards, as well as national award winning handcrafted ales and lagers.
You either love Jaxon’s or you hate it, and I’ve had mixed emotions throughout the years. Their quality and service can be inconsistent at times. I’ve grown to love their brewery and the fact that they have vegetarian options (veggie burgers- black bean patty or portobello mushroom). Lately, their beer offerings have been waning. At one time, they had all 6 or 7 of their brews on tap. The last time I went to the Remcon location they only had 2 on tap. My favorites are the Andale IPA, Silver Star Light, and Borderland Lager.
Jaxon’s is known for their “famous” soups which consist of Green-Chile Potato, Chicken Tortilla, and Iron Tender Steak. I used to love the Green-Chile Potato soup until I found out that it has chicken stock. It’s a decadent carb lovers dream: rich and creamy potato soup with a good kick, topped with tortilla strips and a large mound of jack cheese. The El Paso Times recently published an article with the recipe, but I’m not sure if it’s really the Jaxon’s recipe, as the source is cited from the Junior League Cookbook. Either way, I was satisfied with my lighter and vegetarian results.
Copycat Potato-Green Chile SoupThe recipe that was published in the EP Times has 4 cups chicken broth, ½ teaspoon salt, ½ cup jalapeno, 1 cup onion, 3 cups milk (may use 1½ cups milk & 1½ cups half and half). Veganize it by using non-dairy milk for the bechamel sauce, cashew cream in place of the bechamel sauce, or omitting the bechamel sauce entirely (the soup will still have a thick, creamy texture).
1 fresh jalapeño pepper, minced
4 fresh long green chiles, roasted, peeled, seeded and finely chopped (you can also use canned or frozen)
1 small finely chopped onion
2 pounds potatoes, peeled and cut into ½-inch cubes
1 teaspoon salt
2 cups vegetable broth (I used 1 Rapunzel bouillon cube)
2 cups water
2 tablespoons butter
¼ cup flour
1 cup half and half or milk
Cheddar cheese or Monterey Jack cheese, shredded
- Saute onion for about 5 minutes or until translucent. Add jalapenos, cook for 2 minutes.
- Add green chile, potatoes, salt, water, and broth. Bring to a boil and reduce heat, simmer 20 minutes.
- For the bechamel sauce: In a separate pan, melt the butter over low heat, add flour and cook for 2-3 minutes, stirring constantly. Slowly poor in milk while whisking. Cook over low heat until thickened.
- Puree about half of the potato mixture with an immersion blender or blender.
- Stir in the bechamel sauce and add freshly cracked pepper. Season with salt if necessary.
Serve with tortilla strips and cheese.
I coated a corn tortilla with cooking spray, cut it into strips, and toasted on a baking sheet for 3-5 minutes on each side in a 400° toaster oven.