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Potato, Cheese, and Green Chili Soup
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4 potatoes, peeled and diced
1 green pepper, finely chopped
1 large onion, chopped
2 tomatoes, chopped
4oz. fresh mushrooms
1 15oz. can of corn
1 15oz. can of white beans
1 4oz. can of green chilis, chopped
5 cups water
2 Tbls. olive oil
3 cloves garlic, minced
1 green pepper, finely chopped
1/2 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. black pepper
1 tsp. salt
1/2 pound montery jack cheese, grated
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In a large soup pot, place potatoes into the water and bring to a boil.
Cover and simmer over low heat until the potatoes are just tender, about 15 minutes. Heat oil in skillet.
Saute onions and mushrooms till tender.
Add garlic and green pepper. Saute until mixture browns lightly. Remove half the potatoes from the cooking liquid. Mash well. Stir mashed potatoes, skillet mixture, tomatoes, corn, green chilis, beans, cumin, oregano, salt, and pepper into soup pot. Simmer on low heat for 20 minutes. Stir in grated cheese and serve.
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Preparation Time: 1 hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Nancy
Wyoming
United States |
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| This recipe has been viewed 7974 times. |
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