1. Dust the meat in the flour and brown it in 1 1/2 Tablespoons of the oil in a soup kettle. 2. Add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom. 3. Add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano. 4. When the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle. 5. Add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle. 6. Bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender. 7. Add salt and pepper to taste. 8. My family enjoys this with corn muffins or tortilla chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
