Wednesday, January 6, 2010

Mexican Potato and Tomatillo Soup

Today my room-mate told me that she was hungry, so I made dinner for her...I am so nice, I know. Haha--wink :) I gathered a bunch of stuff from the fridge and concocted this easy soup full of veggies and spices...mmmm. Enjoy!

Mexican Potato and Tomatillo Soup
1/2 onion, chopped
1/2 green pepper, chopped
1 clove of garlic, minced
3 potatoes, peeled and cubed
1/2 carrot, peeled and chopped
1-2 tomatillos, chopped
1 tomato, chopped (or 1 can of stewed tomatoes, chopped)
1 can of corn, drained
1 can of broth, veggie or chicken
2 c. water
2 T. fresh cilantro
2 pinches of basil
2 pinches of oregano
1 pinch of rosemary
1 T. cumin
salt and pepper to taste
*Saute the onion, pepper, and garlic together until semi-soft. Add the potatoes and carrots with 1 c. of the water and 1/2 of the can of broth. Stir in the spices. Cover with a lid. Boil this until the potatoes are semi-soft (or however you like them). Add the tomatillos, tomato, corn, cilantro, and the remaining broth and water. (Note: you may need more water to make it "soupy"). Continue cooking until the potatoes are the texture that you like them at. Serve the soup with sliced avocado and tortilla chips.

1 comment:

  1. Just sittin here copying your recipes as I listen to your tunes!


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