MEXICAN POTATO SOUP
The original was found in the Gooseberry Patch Country Quick & Easy cookbook, but this version is how a friend tweaked it just a tad. It is soooo good! Hint: It only makes six servings if you're willing to share. Four servings is more like it.
Provided by nonnie4sj
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a 5 qt pan.
- Place over medium heat, stirring often, for 15-20 minutes until hot and cheese is melted.
Nutrition Facts : Calories 206.7, Fat 10.8, SaturatedFat 6.5, Cholesterol 33.1, Sodium 938.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.9, Protein 9.5
MEXICAN CHICKEN POTATO SOUP
I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!
Provided by tasyanituna
Categories Stocks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
- Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
- *May substitute 1 (4-oz.) can diced green chiles.
Nutrition Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2
MEXICAN POTATO SOUP
Make and share this Mexican Potato Soup recipe from Food.com.
Provided by tamtamg
Categories Lunch/Snacks
Time 4h30m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 233, Fat 0.8, SaturatedFat 0.1, Sodium 218.6, Carbohydrate 49.5, Fiber 9, Sugar 2.4, Protein 9.6
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- Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
- Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
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- Place the tomatoes on a hot skillet to roast. This step will take about 8-10 minutes. Make sure you turn the tomatoes every few minutes to achieve an even roasting.
- While the tomatoes are roasting, peel the potatoes and cut them into sticks that are 2 inches long and about 3/8 of an inch thick (don’t worry about being exact with the dimensions). After you’ve cut the potatoes, set them aside.
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