You have never had green chile like this in your life!

• 3 medium  Colorado russet variety potatoes, peeled, cut in 1/12
• 1 (14.5 ounce) can  Diced or chopped tomatoes
• 1/4 cup  Butter
• 1 (4 ounce) can  Green chiles, seeded, cut in thin strips
• 1 tablespoon  Minced fresh garlic
• 1 teaspoon  Diced jalapeno pepper
• 1/4 cup  All-purpose flour
• 3 cups  Chicken broth
• 1 teaspoon  Fresh lime juice
• 1 teaspoon  Black pepper
• 1/2 teaspoon  Salt
• 1-1/2 teaspoons  Worcestershire
• 1/4 teaspoon Sugar

Instructions

Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown butter over medium-high heat. Add green chile strips, Garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drained tomatoes; cook 2 minutes more. Stir flour in tomato mixture. Stir in broth, reserved tomato juice lime juice, black pepper, salt, white pepper Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5 – 10 minutes. Makes 6 servings. Nutritional Information Per Serving: Calories 185, Protein 3.5 g, Carbohydrates 23 g, Fat 9 g, Cholesterol 21 mg, Sodium 1022 mg.