Mexican Potato Soup - cooking recipe

Ingredients

3 to 4 strips bacon (crisp)
3 to 4 large potatoes, peeled and diced
5 c. water
8 oz. can tomato sauce
1/4 onion, chopped
corn chips
Cheddar Jack or Co-Jack cheese
salt
green chili to taste (fresh is best, 1 to 2), stems and seeds removed or 1 to 2 small cans

Preparation

Saute onion in bacon drippings until translucent. Combine ingredients into large pot. Crumble bacon into small pieces. Cook slowly for about 1 hour or until potatoes are done. Serve with corn tortilla chips and cheese.