Green Chile, Tomato, And Potato Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 tablespoon garlic, chopped
2 large tomatoes, coarsely chopped (or 2 cups canned)
diced tomato
2 cups mild green chilies, peeled, seeded, chopped (freshly roasted or frozen)
4 cups coarsely chopped coarsely chopped small waxy potatoes
3 cups water
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon mild red chili powder

Preparation

In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and saute until clear (about 3 minutes), stirring occasionally to prevent burning.
Add garlic and cook 2 minutes.
Add tomatoes and cook 3 more minutes, stirring to prevent burning.
Add green chile and cook another 2 minutes.
Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.