Mexican Potato Soup

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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).
• 5 cover and cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
• 6 to serve, add grated cheese, sour cream and crushed tortilla chips to top and stir. this has a kick to it!