Green Chile, Tomato, and Potato Soup Recipe!
Green Chile, Tomato, and Potato Soup Recipe!
You’ll enjoy this hearty, easy-to-make, New Mexico-style vegetable or with meat soup.
INGREDIENTS:
2 tablespoons olive oil
1 medium to large onion, diced
1 tablespoon garlic, chopped
2 medium to large organic vine tomatoes, coarsely chopped (or 2 cups canned diced tomatoes)
2 cups mild New Mexico green chile, peeled, seeded, chopped (freshly roasted or frozen)
4 cups fingerling or baby new potatoes, coarsely chopped
3 cups water
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon mild New Mexico red-chile 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.
Option: You can also add 1 pound of your favorite ground meat to this recipe to make it a hearty meal.
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