Makes about 9 cups

  • Olive Oil
  • 1 1/3 Cups Onion, diced into about ¼” pieces (about 1 very large onion)
  • 2 large Celery Stalks, preferably organic, diced into about ¼” pieces
  • 1 Tsp. Cumin Seed
  • 1½ Tsp. Ground Cumin Seed
  • 4 Cups Chicken Broth or Water or a combination
  • 3 Potatoes, peeled and diced into 1” chunks
  • ½  Cup Santa Fe Ole’s Late Harvest Green Chile - Medium
  • ½ Cup Santa Fe Ole’s Late Harvest Green Chile Strips - Medium
  • 1 Cup Santa Fe Ole’s Green Chile Sauce - Mild or Medium
  • 3 Garlic Cloves
  • 1 Bay Leaf
  • 1 Tsp. Sugar
  • ¾ Cup Sour Cream
  • Salt and Pepper to taste


  • Chopped cilantro


  • In a large sauce pan, heat 2-4 TBsp of olive oil over medium–high heat 
  • Add onion and celery and sauté until almost soft.  
  • Add cumin seed and ground cumin and sauté for about a minute, until fragrant. 
  • Add potatoes, broth, garlic, bay leaf, sugar and salt to taste. 
  • Bring to a boil, reduce heat to low and simmer for about an hour.
  • Remove bay leaf.  Transfer to a blenderand carefully puree until smooth. 
  • Adjust seasonings if necessary.


  • To serve, return to the pot and heat to almost a boil. 
  • Turn off heat.
  • Stir in sour cream
  • Sprinkle on chopped cilantro
Also great as a light main dish with a poached egg and grated cheese on top or with grilled, shredded chicken added.

Please stop by again. Thank you for your interest in our products!