Potato Soup With Green Chiles and Jalapenos

3 or 4 potatoes - baked & scooped out
1 small onion - chopped
1 to 2 cloves garlic - minced
1/2 t. cumin
1/2 t. cilantro
1/4 t. black pepper
1/4 t. salt
1 can diced green chiles (I use 2)or use fresh if you can get them (then roast)
3 seeded & chopped jalapenos (I use more)
5 cups chicken broth

Add all ingredients in pot & simmer 2 hours, covered.

About 15 minutes before you are ready to eat, cut up a large flour tortilla & put in soup pot. They get large like dumplings.

If you want a creamy soup, blend up 1/2 the soup after about an hour, then back on the stove for another hour.