Make your basic potato soup (the more potatoes the better, nice and thick)

Add what ever meat is to your liking (I prefer turkey or chicken for this specific soup, but pork would work well too)

For every 4-6 potatoes that you cut up for the soup, add 1 large green chile, nicely roasted and diced into small bits.

Let set overnight after cooking and before serving. That way the green chile flavor seeps into the meat and potatos. Serve piping hot with corn tortillas and maybe some salsa on the side.

Pure, nector of the southwestern gods - nirvanna in a soup bowl.

my stomach is growling....

Freightdawg