I got this recipe from a cute girl my husband and I became friends with when we were working with a singles group in our church. It’s cold and rainy here today–so I broke out the soup recipes. This is easy, fast and you can add lots of different options. If you live in Arizona, you can make a Saturday trip to a Food City and buy fresh roasted green chiles. If not–you’ll have to stick with canned. The fresh make my mouth water!! Thank you Renee!!
Roasted Green Chile, Potato, and Cheese Soup
(from Renee Siegfried)
8 small or 4 medium potatoes
2 Tbsp finely chopped yellow or white onion
2 Tbsp chopped cilantro
2 cloves garlic or 1 tsp powdered garlic
5 roasted peeled & seeded green chilies (I buy them already roasted from Food City, 2 small cans diced–can be adjusted to your taste)
½-1 cup corn (fresh, frozen or canned)
1 cup or more Colby or Monterey Jack cheese
**You can add cooked, shredded chicken if you want–
Chop all vegetables except potatoes and set aside.
Wash, peel and cut potatoes into small square pieces and set aside.
Sauté potatoes briefly. Add all chopped vegetables and sauté briefly again.
Place in a large stock pot.
Add broth to completely cover potatoes-approximately 1 inch from the top of the potatoes to the top of the water.
Bring to a rolling boil and reduce to a simmer. Cook about 20-30 minutes until potatoes are soft.
Check for salt and according to your personal taste–also pepper.
Serve in bowls with cheese sprinkled on top and a lime wedge, of course, and avocado!!