3 sisters green chili potato soup
(2 ratings)
The Iroquois Indians cultivated and used the 3 Sisters (corn, squash, and beans) as a main stay of their diet. This soup is named in their honor. I have to say this one is my favorite... A meal in itself. I serve it with cornbread and a salad. All I can say is try it if you like southwestern flavor and a bit of spice in your soup. This makes a BIG pot of soup and it can be frozen.
(2 ratings)
yield
12 -14
prep time
20 Min
cook time
20 Min
Ingredients For 3 sisters green chili potato soup
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6 lgpotatoes, peeled and cubed
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6 cmilk
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2 chalf and half
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1 tspsalt
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12slices bacon cut in 1 inch pieces
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1 mdonion, minced
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1 clovegarlic, minced
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1 tsporegano
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2 tspground cumin
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2 csweet corn, frozen or canned
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1 can(15 ounce) pinto beans, drained and rinsed
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1 mdzucchini, sliced thin
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1 cred bell pepper strips
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2 cgreen beans, canned or frozen
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2 cchopped fresh green chilis (or use 3 cans of 4.5 ounces each)
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2 Tbspchopped fresh cilantro
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1/2 tspfreshly ground black pepper
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1 cshredded pepper jack or sharp cheddar cheese
How To Make 3 sisters green chili potato soup
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1Cook 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.
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2Meanwhile 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.
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