3 medium russet potatoes, peeled, cut in 1-2" cubes

1 (14.5 oz.) can diced or chopped tomatoes

1/4 cup butter

1 (4 oz.) can green chiles, seeded, cut in thin strips

1 tbsp. minced fresh garlic

1 tsp. diced jalapeno pepper

1/4 cup all-purpose flour

3 cups chicken broth

1 tsp. fresh lime juice

1 tsp. black pepper

1/2 tsp. salt

1/4 tsp. white pepper

1-1/2 tsp. Worcestershire

1/4 tsp. sugar

cilantro (optional)

Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown butter over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir four in tomato mixture. Stir in broth, reserved tomato juice, lime juice, black pepper, salt, white pepper, Worcestshire and sugar.

Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro.

Simmer 5 to 10 minutes.

Makes 6 servings