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Wednesday, March 18, 2009

Potato Soup with Green Chiles

2 3 tablespoons vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
Oregano (just a pinch)
2 medium potatoes, peeled, diced
8 whole roasted, peeled green chilies, chopped (or about 2/3 cup canned)
5 cups chicken broth

Heat oil in 2 quart 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. Top with chopped cilantro and/or shredded cheese. Add 1/2 cup sour cream and stir well just before serving

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