Green Chile, Tomato, And Potato Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 tablespoon garlic, chopped
• 2 large tomatoes, coarsely chopped (or 2 cups canned)
• diced tomato
• 2 cups mild green chilies, peeled, seeded, chopped (freshly roasted or frozen)
• 4 cups coarsely chopped coarsely chopped small waxy potatoes
• 3 cups water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon mild red chili powder

1. In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and saute until clear (about 3 minutes), stirring occasionally to prevent burning.
2. Add garlic and cook 2 minutes.
3. Add tomatoes and cook 3 more minutes, stirring to prevent burning.
4. Add green chile and cook another 2 minutes.
5. Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.

olive oil, onion, garlic, tomatoes, tomato, green chilies, potatoes, water, kosher salt, fresh ground black pepper, red chili powder

Taken from www.food.com/recipe/green-chile-tomato-and-potato-soup-494661 (may not work)