There are so many things that remind me of home in this recipe! First of all, it's a recipe from my mom which immediately makes it a favorite. I come from gene pool consisting of elite homemakers and cooks that take the average meat and potatoes to a WHOLE new level . . . That being said, I always think of my hometown (South Bend, Indiana) and family dinners when I'm peeling potatoes . . . That's what we love in the midwest and on the holidays, I would get sent away with a bag of potatoes, a peeler, and a huge brown bag for all the skins. It kept me busy for quite some time :D
This Green Chili Potato Soup is one of my all time favorites, so as soon as it started getting "cold" in California, I called my mom for her ultimate fall/winter soup recipe. The spicy broth (and you can make it really spicy by adding the habanero pepper!) almost makes me think there's a new market for Midwest/Thai fusion out there ;). Give it a try and let me know what you think!
GREEN CHILI POTATO SOUP {vegan} {gluten-free}
serves: 4
total time: 1 hr (45 minutes to simmer)
INGREDIENTS
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon coconut oil
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon oregano
- 2 potatoes, peeled and cubed
- 2/3 Cup green chilies, diced
- 4 Cups organic vegetable broth (homemade recipe)
- Fresh Cilantro, chopped
- *optional: Jack Cheese, shredded
- *SPICY option: add 1 small habanero pepper
INSTRUCTIONS
- Heat oil in pot. Sauté onion and garlic in oil until soft.
- Stir in black pepper and cumin: cook a couple more minutes.
- Add oregano, potatoes, chilies and broth. Simmer 30-45 minutes or until potatoes are tender.
- Garnish with cilantro and jack cheese (vegan: leave out or add vegan cheese sub).
