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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