½-pound Green chili’s, frozen & chopped
1-can Cream of Mushroom soup
16-ounces Chicken broth
8-slices Bacon, crisp
½-cup Cheddar cheese, shredded
Cube potatoes into about a 1 inch square and place in 4 quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 cup of milk and ½ cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.
Makes 6 servings
Note: Fresh roasted green chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread. . . . mmm good.
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