Heat the oil and butter in a 5 qt. pot. Add the onion and garlic; saute until the onion is transparent. Add the chilies, tomato, beef stock and base, and water. Stir and bring to a boil over high heat. Reduce the heat and simmer, covered, for 30 minutes. Add the potatoes, pepper, and a dash of salt. Simmer, covered, about 20 minutes more, or until potatoes are tender. Taste and correct seasoning, if necessary. To serve, place a few strips of cheese in bottom of each serving bowl and pour the hot soup over the cheese.
By Robin from Washington, IA
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