| 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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