Try this hearty Mexican potato soup with a rich tomato broth. Serve it as the starter for the comida, the big meal of the day served around 2:00 pm or as a light dinner.
- 3 white or red potatoes
- 2 to tomatoes beefsteak or plum
- ¼ white onion
- ½ tsp. salt
- 1 tsp. chicken bouillon
- 1 tbsp. cooking oil
- 6 cups of water
Peel the potatoes.
Cut the potatoes into ½" inch by 2" inch strips.
Cut the onion in ¼" inch wide strips.
Blend the tomatoes with a few ounces of water.
Heat the cooking oil in your pot to medium.
Saute the onions in the oil until translucent, about 5 to 6 minutes.
Add the potatoes to the pot.
Add ½ tsp. salt.
Add 1 tsp bouillon.
Strain the tomatoes into the pot.
Add water to cover potatoes with 1" of water, about 6 cups of water.
Simmer for 30 minutes or until the potatoes are fully cooked.
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