|-JUDI M. PHELPS|
|4||Cloves garlic; minced|
|1 cup||Onions; finely chopped|
|3 mediums||Tomatoes; peeled and chopped|
|½ cup||Green chilies; chopped|
|2 quarts||Chicken broth; hot|
|2½ cup||Raw potatoes; peeled and cut into small cubes|
|2 teaspoons||;salt or to taste|
|1 teaspoon||Black pepper|
|2 mediums||Sized carrots; peeled and thinly sliced|
|1 medium||Sized zucchini; thinly sliced|
|2 cups||Monterey Jack cheese; cut into small cubes|
Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 minutes. Stir in flour and cook for 2 more minutes. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Just before serving add the cubed cheese.
Makes 4 to 6 servings. Source: The Garlic Lovers Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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