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Mexican Potato Soup Recipe
2 cans chicken broth
2 cans water
4-5 medium potatoes - cubed
1 7 oz can whole green chilies- cut into strips
longhorn cheese - cubed
cumin, garlic salt, pepper (to taste)
In dutch oven pour broth and water, add potatoes, green chilie strips and seasonings. Cook until potatoes are just about done, add cubed cheese and
continue to cook till the cheese is stringy and potatoes are done. I serve with flour tortillas and sometimes a green salad.
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