| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soup | 4 | Servings | |
INGREDIENTS
| 2 | -(up to) | |
| 3 | tb | Vegetable oil |
| 1 | sm | Onion; chopped (up to) |
| 2 | Cloves garlic; chopped | |
| 1/2 | ts | Cumin |
| 1/4 | ts | Black pepper |
| 1 | pn | Oregano |
| 2 | md | Potatoes; peeled, diced |
| 8 | Whole roasted; peeled green chiles; chopped (or about 2/3 c; use canned if you must) | |
| 5 | c | Chicken broth |
INSTRUCTIONS
Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes. Options: Add some chopped jalapenos with the green chiles for more heat. Top with chopped cilantro and/or shredded cheese. Add 1/2 C sour cream and stir well just before serving. Michael Bowers, Internet: mikeb@radonc.ucdmc.ucdavis.edu CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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