- Onions, diced – 2
- Green Chilis, med. can – 1
- Potatoes (yellow or red), chopped – 15 med
- Canola oil – 3 TSP
- Garlic cloves, minced – 10
- Celery stalks, sliced – 1 bunch
- Bell pepper, red – 2
- Chili powder – 2 TSP
- Cumin – 1 TSP
- Oregano – 2 TSP
- Cilantro – ½ bunch
- Salt – 1 TSP (with additional to taste)
Leftover vegetables can also be added to this soup. Especially good additions are corn and green beans.
Sour Cream and/or Shredded Parmesan or Cheddar Cheese or green onions.
In a large pot, heat the oil and saute the onions until soft. Add 2/3 of the garlic and the chili powder, cumin and oregano. Sautee for another 2 minutes, stirring frequently.
Add to the pot the potatoes, celery and water to cover, and bring to a boil. Add the salt. Reduce heat to simmer, add the green chilis and cook 20 – 30 minutes, or until the potatoes are tender.
When the potatoes are tender, add the bell peppers and the rest of the garlic. Simmer for at least 10 minutes. Adjust the spices and salt to taste. Add the cilantro and immediately before serving.