This recipe is a wonderful combination of hearty and filling Mexican soup and stew and offers a little variation of the original version. It is a go-to one-pot meal.
Yield: 6 servings
Total Time Taken: 2 hours and 10 minutes
3 cups shredded carrots
1 head celery, chopped
Half of cabbage head, shredded
2 medium-sized zucchini, stemmed and chopped
2 medium-sized sweet onion, peeled and diced
4 medium-sized tomatoes, diced
2 jalapeno peppers, seeded and chopped
3 teaspoons minced garlic
Salt – 1 ½ teaspoon
Ground black pepper – ½ teaspoon
1 tablespoon red chili powder
1 tablespoon ground cumin
2 tablespoons tomato paste
1 cup chopped cilantro
1 tablespoon olive oil
32 ounces vegetable broth
½ cup chopped cilantro
6 tablespoons sour cream
- In an 8-quarts slow cooker, place all the ingredients in the order listed except cilantro and sour cream. Then pour in enough water, 1-2 cups, to fill the pot.
- Cover the slow cooker, plug in and cook on low heat setting for 2 hours.
- Garnish with cilantro, top with sour cream and serve.
Nutritional Information Per Serving: 106 Cal, 16.6 g total fat (1.5 g sat. fat), 0 mg chol., 989 mg sodium, 6.7 g carb., 3.6 g fiber, 4.5 g protein.