Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- thinly sliced
   1      stalk         celery -- thinly sliced
   2      medium        Roma tomatos -- seeded and chopped
   4      cloves        garlic -- minced or pressed
   1      teaspoon      chili powder
   1      teaspoon      ground cumin
     1/2  teaspoon      dry oregano
   4      ounces        diced green chiles
     1/4  cup           cilantro leaves -- lightly packed
   1 1/2  pounds        small thin-skinned potatoes {2" diameter} -- scrubbed & cut
                        -- lengthwise into
                        -- sixths
   2                    vegetable bouillon cubes
   2      cups          boiling water
                        salt
   1      cup           {about 4 oz.} shredded sharp Cheddar
                        -- cheese
                        Cilantro sprigs -- (optional)

Preparation:

In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro leaves, and potatoes. Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture. Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours). Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt. Ladle into wide, shallow bowls; sprinkle evenly with cheese. Garnish with cilantro sprigs, if desired. Makes 4 servings. NOTE: This stew is really a hearty, chunky soup. Try it with thick slices of whole-grain bread or with warm whole wheat tortillas.

Nutritional Information:

292 calories (31% from fat); 12g protein; 39g carb; 10g fat (6g saturated); 30mg cholesterol; 844mg sodium.