3 Sisters Green Chili Potato Soup

Kathie Carr


The Iroquois Indians cultivated and used the 3 Sisters (corn, squash, and beans) as a main stay of their diet. This soup is named in their honor.

I have to say this one is my favorite... A meal in itself. I serve it with cornbread and a salad. All I can say is try it if you like southwestern flavor and a bit of spice in your soup.

This makes a BIG pot of soup and it can be frozen.

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


20 Min


6 large
potatoes, peeled and cubed
6 c
2 c
half and half
1 tsp
slices bacon cut in 1 inch pieces
1 medium
onion, minced
1 clove
garlic, minced
1 tsp
2 tsp
ground cumin
2 c
sweet corn, frozen or canned
1 can(s)
(15 ounce) pinto beans, drained and rinsed
1 medium
zucchini, sliced thin
1 c
red bell pepper strips
2 c
green beans, canned or frozen
2 c
chopped fresh green chilis (or use 3 cans of 4.5 ounces each)
2 Tbsp
chopped fresh cilantro
1/2 tsp
freshly ground black pepper
1 c
shredded pepper jack or sharp cheddar cheese

Directions Step-By-Step

Cook potatoes in boiling water for about 8-10 minutes, just until barely tender. They will continue to cook with the other vegetables in the next step. Drain off water and return potatoes to the pot. Add milk, cream, and salt. Heat to a simmer, but do not boil.
Meanwhile in a medium skillet cook bacon and onions together until bacon is almost crisp. Drain grease. Add garlic, cumin, and oregano. Cook for an additional 2 minutes. Drain mixture well and then add to potato mixture in pot.

Add all other vegetables, beans, and peppers. Cover and cook at a low simmer for about 20 minutes or until zucchini is tender. Taste. Add salt, pepper, and fresh cilantro as desired.

Serve in big bowls sprinkled with pepper jack or sharp cheddar cheese.

About this Recipe

Course/Dish: Vegetable Soup