Mexican Potato Soup Recipe

Name: Mexican Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped carrot; ½ 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; ½ 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

Servings: persons

½ cup chopped carrot
½ 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
½ 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

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.
2
Salt and pepper these to taste.
3
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.
4
Add sauteed veggies.
5
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.
6
Adjust seasonings to taste.
7
Peel about 8 sm-med sized gold potatoes, slice into thin half moons and place in the crock pot.
8
Add water to fill the pot (about 1 inch from top).
9
Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
10
To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir.
11
This has a kick to it!

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup chopped carrot, ½ cup chopped onion, 1 teaspoon chopped garlic, 2 (15 1/4 ounce) cans vegetable broth, and more.

Yes, Mexican Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions