Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken Broth 4 oz Green Chilies, diced
1 lb Thin-Skinned Potatoes, 1 c Fresh Cilantro
Peeled and chopped 1 c Sour Cream
1/8 ts White Pepper Salt
1/2 ts Ground Cumin Fresh Cilantro Sprigs

in a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring
to a boil over high heat; reduce heat, cover, and boil gently until
potatoes are very tender when pierced, 15-20 minutes.

In a food processor or blender, combine half the potato mixture,
chilies, cilantro, and green onions; whirl until smooth. Transfer to
a large bowl. Puree remaining potato mixture and sour cream. Add to
first mixture; season with salt to taste. Cover and refrigerate until
cold, at least 2 hours up to a day. Stir well before serving. Garnish
each portion with a cilantro sprig.

Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g,
Cholesterol: 13mg, Sodium: 133mg.

Typed by Katherine Smith

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