Mexican Potato Soup

I was at home one day this week and it was cool outside after the rain and I wanted needed a quick lunch but I didn't want a sandwich.

I saw a chicken tortilla soup recipe on-line and thought about that, but I didn't have all of the stuff.

Soup sounded good, though, so I improvised!

This is what I came up with.  A vegetarian spicy Mexican soup.

The next day, the Mr. took the left-overs to work for his lunch and he shared with his secretary.

They both liked it -- so I think I'll keep it!  What's great about this recipe is the flexibility!  If you want more potatoes, add it!  If you don't like black beans, leave them out!  If you prefer red enchilada sauce over green, make the substitution!  You can't go wrong!

Mexican Potato Soup

1/2 onion, chopped
1 TBSP oil
3 tsp. chopped garlic
1 can rotel tomatoes, undrained
1 can black beans, drained
1 can green enchilada sauce
2 cans chicken broth
1 can green chilies
1 cup southern style hash browns
1 1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 avocado, chopped
corn chips, crushed

In a large sauce pan, saute the onion until tender.  Add the garlic and stir, careful not to burn.  Add the rotel, drained black beans, enchilada sauce, chicken broth, green chilies, hash browns, cumin, chili powder, and salt.

Bring to a boil, then reduce heat and simmer 15-20 minutes to blend flavors.  If you wish, you can throw all of the ingredients into a crock pot and heat on low for 6-8 hours.

Serve hot soup topped with chopped avocado and crushed corn chips, if desired.

**The Mr.'s secretary topped her grilled hamburger patty with the soup and said it was "delicious!"  She also thinks it would be great to smoother a grilled chicken breast with this  -- and a bit of shredded monterey jack cheese (the cheese part is my suggestion!).  She didn't say, but I'm guessing she drained a bit of the soup broth before putting it over her meat.