Potato Soup With Green Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soup | 4 | Servings | |
INGREDIENTS
| 2 | up to | |
| 3 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | up to | |
| 2 | Cloves garlic, chopped | |
| 1/2 | t | Cumin |
| 1/4 | t | Black pepper |
| 1 | pn | Oregano |
| 2 | Potatoes, peeled diced | |
| 8 | Whole roasted, peeled green | |
| chiles chopped or about | ||
| 2/3 c use canned if you | ||
| must | ||
| 5 | c | Chicken broth |
| minutes. Options: |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 1805
Calories From Fat: 734
Total Fat: 81.6g
Cholesterol: 743mg
Sodium: 3133.7mg
Potassium: 3120.2mg
Carbohydrates: 23.1g
Fiber: 2.8g
Sugar: 2.5g
Protein: 230.1g