4 c. chicken broth or other meat broth
2 med. potatoes, diced sm.
3/4 Spanish onion, diced sm.
8-10 green chiles that have been toasted, skinned & sliced into sm. strips
2 cans chili strips, sliced (opt.)
3-4 c. chunks cheddar or longhorn cheese
1 clove garlic, minced & crushed
1 tsp. salt
1/2 tsp. pepper

Boil potatoes, onions, garlic, salt and pepper in broth until potatoes are very, very soft. Add green chilies and simmer for about 10 minutes. When ready to serve and only then, drop cheese chunks into hot broth until melted. Do not stir. When serving, you may stir very little, making sure each serving gets a fair amount of the cheese, as it will stick to the spoon. Serve with tortillas.