4. In a large bowl, combine water, chicken base, lime juice, sugar, cornstarch, and
seasonings. Add this to the vegetable mixture.
5. Add the tomatillos and green chilies to the pot and bring to boil.
6. Add the beans and chicken and simmer 10 minutes.
7. Garnish the soup with cheese, sour cream, and tortilla chips.O' Charley's Loaded Potato Soup
A one-of-a-kind signature soup from O'Charley's sure to make you happy and full of all the flavors
you love.INGREDIENTS | SERVES 6–8
3 pounds red potatoes
¼ cup melted margarine
¼ cup flour
8 cups half-and-half
1 (16-ounce) block melted Velveeta cheese
Garlic powder, to taste
1 teaspoon hot pepper sauce
½ pound crispy fried bacon
½ cup shredded Cheddar cheese
½ cup chopped fresh parsley
½ cup chopped fresh chives
1. Peel and dice the potatoes into ½′′ cubes.
2. Place in a large stockpot, cover with water, and boil for 10 minutes.
3. In a separate soup pot, combine margarine and flour over low heat.
4. Stir constantly, gradually adding the half-and-half, until the liquid begins to thicken. Add
the Velveeta and stir well.
5. Drain the potatoes and add to cream mixture.
6. Stir in garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes,
stirring occasionally.