Mexican Potato soup

Name: Mexican Potato soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 large Onion raw; 1 serving 1 Med. Green Bell Pepper; 2.5 clove Garlic; 3 medium whole (2-3/5 dia) Red Ripe Tomatoes; 1.5 cups of water; 6 cups of water; 5 medium (2-1/4 to 3-1/4 dia.) Potato raw; 1 cup Swanson Natural Goodness Chicken Broth; .25 tsp white Pepper; 1 tsp Salt; 2 tsp Knorr Chicken Bouillon (add or decrease depending on personal preference).

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 large Onion, raw 1 serving 1 Med. Green Bell Pepper 2.5 clove Garlic 3 medium whole (2-3/5" dia) Red Ripe Tomatoes 1.5 cups of water6 cups of water5 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 cup Swanson Natural Goodness Chicken Broth.25 tsp white Pepper, 1 tsp Salt 2 tsp Knorr Chicken Bouillon (add or decrease depending on personal preference).

Directions

Peel and slice potatoes into 1/4 quarter's or long "french fry" shapes. Boil potatoes in 6 cups of water approximately 35 minutes (or soft enough that you you can gently pierce a fork into them). Blend onion, green pepper, garlic and tomatoes with 1.5 cups of water in blender. Pour prepared tomato sauce into pot with remaining ingredients. Increase heat and boil 2 minutes. Cook in medium heat 25 minutes.

Serving Size:�Makes 6, 6 oz. bowls

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 227.7
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 1,059.0 mg
Total Carbs: 51.1 g
Dietary Fiber: 8.3 g
Protein: 6.7 g

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