Please Visit Our Sister Sites:



"PAPA" SOUP
(Mexican Potato Soup)
4 medium potatoes
1/4 c. vegetable oil
3 medium tomatoes
1/2 large onion
1 small handful cilantro
2 1/2 c. chicken broth
2 small cans diced green
chilies
3/4 c. shredded Cheddar cheese
3/4 c. shredded Jack cheese

Cut potatoes in half lengthwise and then into 1-inch
slices. In large pot cook potatoes in vegetable oil until
edges are transparent; then transfer to a dish to drain.
Reserve 2 tablespoons of oil in pot. Place tomatoes, onion and
cilantro with a small amount of chicken broth into a blender
and blend until smooth. Saute this mixture for 10 minutes in
the reserved oil. Return potatoes to pot and simmer for 10
minutes; add remaining chicken broth and bring to a rolling
boil. Lower heat to simmer and cook for 30 minutes or until
potatoes are just tender. Add green chilies and both cheeses,
stirring occasionally; heat until cheese is melted. Add salt
and pepper to taste. Serve with warm tortillas and additional
shredded cheese, if desired.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at: http://www.cookbooks.com

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.


Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!