Green Chile, Tomato, and Potato Soup
Ready In: 55 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon garlic, chopped
- 2 large tomatoes, coarsely chopped (or 2 cups canned)
- diced tomato
- 2 cups mild green chilies, peeled, seeded, chopped (freshly roasted or frozen)
- 4 cups coarsely chopped coarsely chopped small waxy potatoes
- 3 cups water
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon mild red chili powder
Directions
- In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
- Add garlic and cook 2 minutes.
- Add tomatoes and cook 3 more minutes, stirring to prevent burning.
- Add green chile and cook another 2 minutes.
- Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.
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