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Hangover Soup

Not sure where the name came from, but it definitely has a ring to it   My mom used to make this one growing up and it’s one of my all-time favs.  The recipe makes a large batch, so it’s a great one to freeze so you can literally save it for a rainy day!
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Ingredients Method Notes

Ingredients
  

  • 1 4 oz. Can diced chilis (medium heat if you can find)
  • 1  14.5 oz. Can Mexican stewed tomatoes (I cut the tomatoes into smaller pieces)
  • 5-6 Potatoes, peeled & sliced
  • 1 Medium onion, diced
  • 2 8 oz. packages grated sharp cheddar cheese (I usually use 1 to 1 1/2 to save some calories)
  • Salt & Pepper, to taste

Method
 

  1. Saute chilies, tomatoes and onions and set aside.
  2. Put sliced potatoes in large pot and fill with water until potatoes are covered.
  3. Boil potatoes.
  4. When potatoes are cooked (don’t overcook) add sauted mixture with water still in pot.
  5. Add cheese and stir.
  6. Let soup sit a bit to let the cheese melt and allow the flavors to meld.  
  7. Serve with toasted crusted bread and enjoy~

Notes

My hubbie likes a little more “kick” to it so he adds hot sauce.  Medium heat chilies are more difficult to find in the average grocery store these days, so you may find you need to add some heat, too.  It’s all to taste.