Hatch Chile Cheddar Soup

Now I’m not a doctor, but I’m pretty sure that if you have a case of the sniffles or winter blues, this is the soup you need. The bright, spicy green chile combined with hearty potatoes, tomatoes, spices, and sharp cheddar is the tasty cure to what ails you.

Ingredients:

• 2 cups chopped roasted Hatch Green Chile
• 1 cup shredded cheddar cheese (plus more more topping)
• 5 potatoes, peeled and cubed
• 2 cans fire roasted tomatoes
• 4 cups vegetable broth
• 1 package textured vegetable protein (optional)
• 1 tablespoon olive oil
• ¼ cup diced red onion
• 2 garlic cloves, minced
• salt and pepper to taste

1. In a large stockpot, heat olive oil over medium heat. Add onions and garlic, sautee for 2 minutes. Add textured vegetable protein and cook for an additional 5 minutes.
2. Add potatoes and cover with the vegetable broth. Add tomatoes and green chile, turn heat to medium-high.
3. Cook until potatoes are soft, about 25 minutes. Add salt and pepper to taste.
4. Remove from heat, stir in cheddar. Serve warm with a sprinkle of cheddar on top.