3 SISTERS GREEN CHILI POTATO SOUP

3 Sisters Green Chili Potato Soup image

Provided by Kathie Carr

Time 40m

Number Of Ingredients 18

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6 large potatoes, peeled and cubed
6 c milk
2 c half and half
1 tsp salt
12 slices bacon cut in 1 inch pieces
1 medium onion, minced
1 clove garlic, minced
1 tsp oregano
2 tsp ground cumin
2 c sweet corn, frozen or canned
1 can(s) (15 ounce) pinto beans, drained and rinsed
1 medium zucchini, sliced thin
1 c red bell pepper strips
2 c green beans, canned or frozen
2 c chopped fresh green chilis (or use 3 cans of 4.5 ounces each)
2 Tbsp chopped fresh cilantro
1/2 tsp freshly ground black pepper
1 c shredded pepper jack or sharp cheddar cheese

Steps:

1. Cook potatoes in boiling water for about 8-10 minutes, just until barely tender. They will continue to cook with the other vegetables in the next step. Drain off water and return potatoes to the pot. Add milk, cream, and salt. Heat to a simmer, but do not boil.
2. Meanwhile in a medium skillet cook bacon and onions together until bacon is almost crisp. Drain grease. Add garlic, cumin, and oregano. Cook for an additional 2 minutes. Drain mixture well and then add to potato mixture in pot. Add all other vegetables, beans, and peppers. Cover and cook at a low simmer for about 20 minutes or until zucchini is tender. Taste. Add salt, pepper, and fresh cilantro as desired. Serve in big bowls sprinkled with pepper jack or sharp cheddar cheese.