Title: Potato Soup with Green Chilies
Categories: Southwest Vegetable Soup Chili
Yield: 4 Servings

2	tb	Vegetable oil (may need up to 3 Tbls)
1	sm	Onion; chopped
2		Garlic cloves; chopped
1/2	ts	Cumin
1/4	ts	Black pepper
		Oregano; pinch
2	md	Potatoes; boiling type; peeled and cut into small chunks as
8		Green chilies; canned, 2/3 cup, chopped
2	ts	Jalpenos; chopped, optional
5	c	Chicken broth
		Monterey Jack cheese; shredded OR cilantro, chopped for garn

Heat oil in a 2-qt saucepan, add the onion and garlic, and cook, covered, over low heat for about 5 minutes so that the onion can wilt. Uncover the pan, raise the heat to medium, and stir in the cumin and pepper. Stir for 2 or 3 minutes, or until the onions start to show signs of browning, then add oregano, potatoes, green chilies, the jalapenos, if using, and the chicken broth. Bring to a boil, cover and simmer slowly for 45 minutes. Serve very hot with the optional cheese or cilantro sprinkled over each portion, if you like. From The Feast of Santa Fe by Huntley Dent received in the Feb swap from Anita Barcla - Great book!!!

Formatted for MM by Pegg Seevers 2/14/96

From: Pseevers

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