Jaxon’s Potato Chile Soup
Chile peppers are a staple ingredient in Southwestern cuisine and add a delicious kick to this potato soup.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Jaxon’s Potato Chile Soup
Ingredients
Instructions
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Peel and chop the potatoes into small cubes.
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Finely chop the onion and mince the garlic.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the potatoes, cumin, paprika, salt, and black pepper to the pot. Stir well to coat the potatoes in the spices.
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Pour in the vegetable broth and bring to a boil.
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Reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.
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Drain and rinse the green chiles, then chop them into small pieces. Add the chopped green chiles to the pot and stir well.
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Continue to simmer for an additional 5 minutes to allow the flavors to meld together.
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Remove the pot from the heat and let it rest for 5 minutes.
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Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
