Green Chile Soup

Last summer I decided to venture out to New Mexico. While not much was there that I would ever return for, there is one thing that I can say would prompt me to go back again: green chile. Oh. my. gosh. SO good. And thus a sick and twisted addiction began where any bit of mexican food tasted empty and tarnished without green chile in there somewhere. Breakfast burritos and even subway sandwiches became victims in my uncontrollable need for chiles. I was clean for a little while, but I have come back for more.

So, on a serious note, I usually do thicker more stew like variations of a green chile soup/stew. This time, however, I used less chile and added in a few other spices for variety. I thought it turned out pretty good, and a heated tortilla was the perfect companion. Here are the ingredients:

In soup pan:

3 cups warm water
2 tbsp of chicken boullion
3 russet potatoes, diced
1/2 can of black beans, drained
1/2 can of kidney beans, drained
1 can of green chiles
1 tsp cayenne pepper
1 tbsp garlic salt
1 tsp gound cumin
jalepenos to taste
cabbage to taste

the great thing about soup is so long as you get the spices right, you can pretty much to everything to taste. I managed to burn my tongue, won't lie, but it turned out good. Next time I think I will stick with more green chiles, but it wasn't a failed attempt by any means.