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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A tangy soup Ingredients:
1 tablespoon oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1/4 teaspoon black pepper |
1 pinch oregano |
3 medium potatoes, boiled, cut into small cubes |
6 cups chicken broth |
3 ounces monterey jack cheese, shredded |
Directions:
1. Heat oil in 2-quart saucepan. Add onion and garlic.
2. Cook over medium heat for about 5 minutes, until onion wilts.
3. Stir in cumin and pepper; continue to cook for 2-3 minutes.
4. Add oregano, potatoes, green chilies and chicken broth. Bring to a boil and simmer slowly for 45 minutes.
5. Serve hot with cheese sprinkled in the middle of bowl.
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