● For The Broth & Spices
6 Cups Chicken Or Vegetable Broth
1 tbsp Salt Or Maggi [know maggie can murk up your broth a bit]
2 tbsp Ground Cumin [reserve 1 for end of simmer]
1/2 tsp Crushed Mexican Oregano
1/2 tsp Crushed Mexican Esposito
1 tbsp Hatch Green Chili Powder
1 LG Dried Bay Leaf
● For The Fruits & Vegetables
2 Cups Minced Hatch Green Chilies
1 Medium Diced White Onion
2 Sliced Deseeded Jalapeños [+ reserves - or 1/2 4 oz can]
1/4 Cup Diced Celery [with leaves]
1 tsp Fresh Lime Juice [+ reserved wedges for serving]
1 LG Washed Diced Potato
1 Cup Fresh Cilantro [+ reserves]
1 LG Tomato [or can of ROTELL]
1 tbsp Fine Minced Garlic
● For The Sides & Garnishments
as needed Warm Flour Tortillas
as needed Lime Wedges
as needed Mexican 3 Cheese
as needed Sliced Or Canned Jalapeños
as needed Sour Cream
as needed Fresh Parsley
as needed Fresh Cilantro
