Mexican Potato Soup
- Ready In:
- 4hrs 30mins
- Ingredients:
- 17
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped onion
- 1 teaspoon chopped garlic
- 2 (15 1/4 ounce) cans vegetable broth
- 1 (15 1/4 ounce) can crushed tomatoes
- 1 (15 1/4 ounce) can red beans
- 1 (8 ounce) can rotel
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 teaspoons Season-All salt
- 1⁄2 teaspoon all purpose Greek seasoning
- 1 teaspoon italian seasoning
- 1 pinch red pepper flakes
- 8 small golden potatoes
- grated cheese
- sour cream
- crushed tortilla chips
directions
- Saute 1/2 cup chopped carrots, 1/2 cup chopped onion (start these first) and later add 1 tsp chopped garlic (I used the jarred kind) in olive oil on med-high temp until veggies are soft. Salt and pepper these to taste.
- Put 2 15 oz can of vegetable broth, 1 15 oz can of crushed tomatoes, 1 can of red or pinto beans, and 1 can of Rotel Original in smaller crock pot. Add sauteed veggies.
- Add 1 Tbs chili powder, 1 tsp cumin, 2 tsp season-all salt, 1/2 tsp greek seasoning, 1 tsp Italian seasoning, and a good pinch of pepper flakes. Adjust seasonings to taste.
- Peel about 8 sm-med sized gold potatoes, slice into thin half moons and place in the crock pot. Add water to fill the pot (about 1 inch from top).
- Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
- To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir. This has a kick to it!
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