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(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
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.

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