1 large Onion
4 to 5 Cloves of Garlic
2 Stocks Celery
2-3 Cleaned and Stemmed Green Chilies
2 Tablespoons Olive Oil
1 Can (14 Onuses) Diced Tomatoes
1 Russet Potato Diced
7 Cups Chicken Broth
1 Teaspoon Salt

For a hot batch of green chili soup, use hot green chilies; deseed only one. However I don't suggest doing this the first time, this is extremely hot. For mild deseed all three. If you do not have fresh roasted green chilies available just use 2, 4oz cans of green chilies.

Step 1
Chop the onion as shown in the picture to the left. Then mince the 4 to 5 cloves of garlic, slice the 2 stocks of celery, and chop the potato along with the 3 green chilies. Make sure that your knife goes all the way through the green chili and severs its veins. If you are using can green instead of fresh go ahead and drain the liquid off of them.

Step 2

Sauté in a sauce pan on low heat:

2 Tablespoons Olive Oil
1 Chopped Onion
4 to 5 Minced Garlic Cloves
2 Stalks of Celery

Make sure to stir this often leaving the lid on. Once the onion and the celery have become clear move on to the next step. This should take at least 30 minutes.

Step 3
Add and continue to simmer under a lid for 15-20 minutes:

3 Green Chilies
1 Can of Diced Tomatoes
1 Russet Potato
7 Cups of Chicken Broth
1 Teaspoon of Salt

Simmer this on low for 30 minutes.

mmmmmm this sounds good!!!