Mexican Potato Soup Recipe
Mexican cuisine has been known for generations due to its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. It has long been a custom for all Mexicans to prepare festive, colorful food on the dinner table for Mexicans are extremely family-bound people. It is completely important for them to cook enticingly delicious food loaded with spices and flavors. This traditional Mexican potato soup is definitely one of those. With its ingredients cooked tenderly using a crock-pot it made the flavors blend perfectly together. The unique variety of spices heightens the tang of aroma of this wickedly perfect soup. This is a wonderfully good filling meal for the whole family.
Ingredients
- 7 large potatoes, with skin
- 5 tbsp cilantro, raw (75 g)
- ¼ cup onion, raw, sliced (25 g)
- 2 cups chicken broth (8 fl oz)
- 8 cups water (1800 ml)
- Juice of ½ lime
- Lime zest to taste
- Salt and Pepper to taste
- teaspoon Chili Powder to taste (1 g)
- ¼ tsp cumin (1 g)
- 3 cloves garlic
- 2 tbsp butter, salted (30 g)
- ½ cup green pepper, chopped (90 g)
- 1 cup dried bean soup mix (200 g)
Instructions
- Wash and clean of all the vegetables; then slice them into rough pieces and put in a 4 qt slow cooker or crock-pot, leaving the skins on.
- Mix in all the recipe ingredients in the crock-pot with water (omit or add some water depending on the volume of ingredients in the pot) and stock.
- Simmer over high heat until all ingredients are tender for about 2-3 hours.
- Using a hand blender, puree all the mixture from the cooker until smooth and evenly blended.
- Continue cooking over low heat until all flavors have been evenly mixed.
- Serve in individual bowls and garnish with grated low-fat cheese, hot peppers, yogurt and/or fresh cilantro leaves if desired.
- Serve hot and enjoy!
