Mexican Potato Soup Recipe
Servings: 10
Ingredients
- 2 lbs. potatoes (peeled and cut French style)
- 4 ounce. can tomato sauce
- 1/2 c. minced onions
- 1/4 teaspoon oregano
- 1 pound Monterey Jack cheese (cut in 1 inch squares)
- 1 pound canned green chiles (cut in 1 inch squares)
- 3 tbsp. veg. oil
- 8 c. water
- Salt to your taste
- 2 raw Large eggs
Directions
- In a tall pan, heat oil and fry the onions. Add in the can of tomato sauce. Add in water and let it boil.
- Add in salt to your taste. When water and ingredients are boiling, add in potatoes and let them cook a few min. Before potatoes are done, add in the green chiles, the oregano and the raw Large eggs stirring constantly so the Large eggs cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 170 | 59% |
| Total Fat 19.01g | 24% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.11g | |
| Cholesterol 82mg | 27% |
| Sodium 513mg | 21% |
| Potassium 439mg | 13% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.66g | 1% |
| Protein 14.29g | 23% |
