| 1/2 medium onion chopped |
|
| 2 cloves garlic, minced |
|
| 1 4 oz. can chopped Ortega Green Chilis |
|
| 1 TBL oil |
|
| 1 15 oz. can mexican stewed tomatoes |
|
| 6 cups chicken or vegetable stock |
|
| 3 medium potatoes cubed |
|
| Oregano |
|
| 3-4 oz. Monterey Jack Cheese, grated or cut into
small dice |
|
| Tortilla Chips |
|
|
| In a large stock-pot sauté onions in
oil until soft. Stir in garlic and chilis. Add tomatoes, breaking up larger
pieces, stir and let simmer for a minute or two. Add stock and potatoes and bring to
a boil. Simmer, covered, about 20 minutes or until potatoes are tender. Add a
pinch of orgegano and salt & pepper to taste. To serve, place a small handful of
tortilla chips in a bowl, sprinkle with Jack cheese. Ladle soup over the top and
enjoy! Return to Recipe Index |
