Slow Cooker Zesty Mexican Potato Soup

(33)
  • Number of Servings: 14
Ingredients
7 large potatoes, with skin5 tbsp cilantro, raw1/4 cup onion, raw, sliced2 cups chicken broth (8 fl oz)8 cups waterJuice of 1/2 limeLime zest to tasteSalt and Pepper to tasteChili Powder to taste (about 1/4 tsp)1/4 tsp cumin3 cloves garlic2 tbsp butter, salted1/2 cup green pepper, chopped1 cup dried bean soup mix
Directions
Wash and cut all veggies into rough pieces and put in 4 qt slow cooker, leaving skins on.
Combine all recipe ingredients in slow cooker with water (omit or add some water depending on volume of ingredients in pot) and stock.
Cook on high until all ingredients are soft-about 2 -3 hours.
Then, using a hand blender, puree all ingredients in cooker until smooth.
Continue cooking on low until all flavors have combined and you're ready to eat!
Serve topped with grated low fat cheese, hot peppers, yogurt and/or fresh cilantro leaves if desired.


Number of Servings: 14

Recipe submitted by SparkPeople user LAURAEXPLORER.
Servings Per Recipe: 14
Nutritional Info Amount Per Serving
  • Calories: 215.4
  • Total Fat: 2.3 g
  • Cholesterol: 4.6 mg
  • Sodium: 364.0 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 8.2 g

Member Reviews
  • BEANABABY0827
     To make this more low carb, I would exchange the Potatoes with Cauliflower. - 3/1/11
  • BLONG183
     I added chicken and rotel w/much success. this is a great meal for the winter months. - 1/13/10

    Reply from LAURAEXPLORER (2/28/10)
    Glad you enjoyed it! :)

  • GIGI0407
     Easy to make and the whole family ate it up in 2 days. Next time I will peel the potatoes and add more cilantro (never enough!) - 3/11/08
  • SUGARSMOM2
     my first thought was mexican . I am in .love anything mexican . but on trying this found it to be bland and needed some zip . or heat . - 3/1/11
  • SPARKS171
     Made only 1/2 the recipe and left out the cilantro while cooking adding it before serving. We added more onion and thought this was very good. will make again. - 3/1/11
  • GRAMPIAN
     Very good. - 3/1/11
  • SUNNY332
     This sounds great. We love soups so will be making it soon.
    Thanks so much for a great recipe. Sunny - 3/1/11
  • IAMDESSIE
     This is great when my Mother makes it. - 3/1/11
  • KSWILDFLOWER
     I'm sorry. I really thought this would be different. It was extremely bland even after I upped the spices. I doctored it up again for the second go round. It was tolerable, but I won't be making it again. - 10/22/08
  • RABBITAQUI
     :p - 3/6/08
  • OOLIES_ZOO
     I liked it - 3/6/08
  • BMCSTEVE
     5 ww pts - 3/20/12
  • LEANJEAN6
     no---I tried it--but really not for me--healthy though-- - 3/1/11
  • ALIZAHH
     Would rather have a lower carb soup (also spicier ) - 3/1/11
  • 1CRAZYDOG
     Tried it w/cauliflower and it's delicious! - 6/17/21
  • NANASUEH
     thanks - 3/22/21
  • SUSANYOUNGER
     Lunch today for a very rainy day - 1/28/21
  • PICKIE98
     I used pintos and pink beans, no cilantro,,, used celery. - 6/22/20
  • 4CONNIESHEALTH
     Very good recipe! - 3/26/20
  • BONNIE1552
     Yum. - 10/24/19
  • NASFKAB
     Great idea - 7/30/19
  • SHOAPIE
     Sounds good but, no cilantro! - 10/12/18
  • SUSANBEAMON
     Spicy potato soup. Good potatoes will fall apart after that much cooking without blending, but then I like lumps. - 7/7/18
  • RAPUNZEL53
     will try - 3/12/18
  • CHERYLHURT
     I used leftover sweet potatoes from Thanksgiving. - 11/25/17



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