Mexican Potato Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Red Ripe Tomatoes, 6 medium whole (2-3/5" dia) *Potato, raw, 2 large (3" to 4-1/4" dia.)Onions, raw, 1 medium (2-1/2" dia) Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)Hominy, 0.25 cup *505 Red Chile Sauce - 1/4 cup, 0.25 cup*Green Chiles (Whole), 1.13 oz 3-4 c. Chicken broth
Directions
Boil potatoes first or if you have time to cook the stew overnight, just chop small and throw them in the crockpot. Dice and puree tomatoes, chilies, and most of your onions and add to the pot. Add diced peppers and the remainder of onions to stew and cook in crock pot all day.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MSKNEENIE.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 114.2
  • Total Fat: 0.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 536.7 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.7 g

Member Reviews