Santa Fe Arts and Culture Magazine: View Article

Potato Green Chile Soup

6 servings

2 to 3 tablespoons vegetable oil

1 small onion, chopped

1 to 2 cloves garlic, chopped

1/2 teaspoon cumin

1/4 teaspoon pepper

Pinch oregano

3 medium potatoes, peeled and cutinto small chunks

8 whole green chiles, chopped

5 cups chicken broth

Sour cream

Monterey Jack cheese

Heat oil in a 2-quart saucepan, add onion and garlic and cook over low heat, covered, for about 5 minutes. Uncover pan, raise heat and stir in cumin and pepper. Stir 2 to 3 minutes until onions show signs of browning. Add oregano, potatoes, green chiles and chicken broth. Bring to a boil and cook for 45 minutes to 1 hour. Serve with a dollop of sour cream and shredded Monterey Jack cheese.