Potato Tomato Cilantro Soup

3 Russet Potatoes
1 Small Sweet Yellow Onion
1 Small Can Chopped Tomatoes
1 Small Can Chopped Fire Roasted Green Chilis
6 vegan Chicken Bouillon Cubes, Massel Brand
1 bunch Cilantro
8 Cups Water
Dash of Olive Oil
Salt & Pepper (to taste)
Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

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