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Fire Roasted Tomato Potato Soup

Warm up with this mildly hot soup. It's delicious served with fried french bread. Slice french bread and butter both sides. Fry in frying pan.
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Servings: 6 people
Ingredients Method

Ingredients
  

  • 1/4 cup diced onion
  • 2 Tbsp butter
  • 1 can fire roasted tomatoes (7 1/ oz) undrained
  • 1 can diced green chilies (4 oz) drained
  • 1 tsps ground cumin
  • 1 tsps salt
  • 3 cups diced potatoes
  • 3 cubs chicken broth
  • 2 Tbsp chopped cilantro
  • 1 Tbsp lemon juice
  • 4 oz cream cheese

Method
 

  1. In large pot, saute onions in butter until translucent. Blend with the chicken broth and add back to pot. Add the fire roasted tomatoes, drained chilies, cumin and salt. Cook 2 minutes, stir often. Add potatoes and the remaining broth. Bring to a boil.
  2. Reduce heat. Cover and simmer and additional 10-15 minutes until potatoes are tender. Add cilantro and lemon juice.
  3. Blend half of the soup along with the cream cheese. Process in two batches being careful not to blend too much at a time. Too much hot liquid can cause the blender top to pop off and spill hot liquid. Return to pan.