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Potato, Cheese and Green Chili Soup
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Description
This soup has a hint of southwest flavors. Very tasty and makes a great meal for a chilly fall evening.
Ingredients
- 4 whole Potatoes, Peeled And Diced
- 5 cups Water Or Chicken Broth
- 1 whole Onion, Chopped
- ½ cups Green Pepper, Chopped
- 1 clove Garlic, Minced
- 2 Tablespoons Olive Oil
- 14-½ ounces, weight Diced Tomatoes (1 Can)
- 1 cup Corn
- 4 ounces, weight Diced Green Chilies (1 Can)
- 1 teaspoon Cumin (or More To Taste)
- 1 teaspoon Oregano
- 1 pinch Salt And Pepper
- 1 cup Grated Cheese (cheddar Or Monterey Jack)
Preparation
Cook potatoes in water or chicken broth until tender. In a small pan, sauté onion, green pepper and garlic in oil. Add to the potatoes. Stir in tomatoes, corn, green chilies, cumin, oregano, salt and pepper. Simmer for 20 minutes. Add cheese a little at a time and continue cooking until heated throughout.
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