This one-pot wonder feeds a crowd and is a spicy stew perfect for dinner parties or served after an afternoon game of football.
2 large carrots, washed, peeled, cut into chunks
2 lbs. Russet potatoes, scrubbed, cut into chunks
2 celery stalks, washed, cut into chunks
1 medium brown onion, peeled, chopped
1 (15 oz.) can corn
1 (1 lb.) can stewed tomatoes
1 Cup chopped cilantro
1 1/2 cups water
1 (1 lb.) can mild Las Palmas Enchilada Sauce
1 juice of lime
1 (3.5 gm) beef bouillon cube, crushed
1 bag tortilla chips
Place all ingredients in a large stockpot and stir until combined. Cook, uncovered over medium-low heat for 1 hour or until potatoes are tender. Ladle into individual bowls and serve with tortilla chips.
Makes about 6 to 8 servings.