![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
"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. |