1 stick butter
4 stalks celery, sliced
Garlic to taste
1 med. onion, chopped
1 red or green pepper, chopped
3 carrots, sliced
6 med. potatoes, diced
1 lg. can whole tomatoes, drained
2 cans creamed corn
1 can chick peas
1 can chicken broth
Juice from chick peas
1 pkg. frozen peas
1 can green chilis
Chili powder
Cumin (ground)
Salt and pepper
Sm. container cream (half and half)

Saute in 1 stick of butter: celery, onion, garlic and red peppers. Cook carrots in boiling water for 5 to 10 minutes then cook potatoes for 5 minutes in carrot water. Place the sauteed and boiled vegetables in large soup pot and add tomatoes, crushed by hand.

Add corn, chicken broth, chick pea juice, green chilis and chick peas. Season with chili powder, ground cumin, salt and pepper. Cook to desired consistency. Add green peas at end of cooking time if desired. Add half and half to taste at serving time. (Can omit cream to lower calorie content.)