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Green Chile Potato Soup
A warm, hearty, filling, nutritiously satisfying and amazingly delicious soup! Spicy roasted Hatch green chiles, potatoes, and protein-rich quinoa combine beautifully in this quick and easy to make nourishing soup.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers, Entrées, Main Course
Cuisine:
Fusion, South American, Southwestern
Diet:
Gluten Free, Vegetarian
Servings:
4
Calories:
181
kcal
Author:
Kristen Wood
Equipment
Quinoa
Ingredients
2
potatoes
peeled, rinsed, & cubed
1
cup
hatch green chiles
roasted, peeled, and chopped
1/2
cup
quinoa
6
garlic cloves
minced
2
tbs
oil or butter
1/2
white onion
chopped
1/2
tsp
ground cumin
1/4
tsp
cumin seed
1/4
tsp
ground oregano
8
cups
water or vegetable stock
to taste
salt
handful crumbled queso fresco or feta cheese
optional (omit for vegan option)
US Customary
-
Metric
Instructions
In a large pot, heat oil or butter over medium heat.
Add garlic and onion, cook for 5 minutes.
Add ground cumin, cumin seed, oregano. Cook 1 minute.
Stir in roasted green chile, potatoes, and quinoa. Cook 2 minutes.
Turn heat to high, add water or stock.
Bring to a boil, cover, reduce to simmer.
Simmer for 25 minutes.
Add salt to taste. Turn off heat, and let sit for at least 10 minutes before serving.
Optionally, garnish with cheese.
Enjoy!
Notes
Also see:
What to Serve with Potato Soup
.
Nutrition
Serving:
1
bowl
|
Calories:
181
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
147
mg
|
Potassium:
645
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
44
IU
|
Vitamin C:
35
mg
|
Calcium:
47
mg
|
Iron:
3
mg