2 potatoes
2 tablespoons vegetable oil
2 (14 ounce) cans chicken broth
1 onion, diced
2 cloves garlic, minced
1 (15 ounce) can chopped green chile peppers
1 (6 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
Place potatoes in a large stockpot. Heat oil in large skillet over medium heat. Saute potatoes until golden brown, about 10 minutes.
Add chicken broth, onion, garlic, green chile peppers, tomato paste and cream of mushroom soup. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 30 minutes.
Stir potatoes into soup, then stir into potatoes until thoroughly coated. Return potatoes and soup mixture to pot. Simmer until potatoes are cooked through, about 1 hour.
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