Title: Potato Soup With Green Chiles
Categories: Spice Soup
Yield: 1 Servings

3	tb	Vegetable oil
1	sm	Onion, chopped
2		Cloves garlic, chopped
1/2	ts	Cumin
1/4	ts	Black pepper
		Oregano (just a pinch)
2	md	Potatoes, peeled, diced
8		Whole roasted, peeled green
		Chiles, chopped (or
2/3	c	Canned if you must)
5	c	Chicken broth

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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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