Green Chile, Tomato, and Potato Soup Recipe!

Jan 23, 2017
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. Follow us to our blog to read more

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