Prep
30-60 mins
Cook
15 MIN
Calories
230
Ingredients
1 tbsp
oil
1/2 lb
Yukon Gold potatoes (about 2), peeled, cut into 1/2-inch cubes
2
carrots, peeled, chopped
1
green pepper, chopped
2/3 cup
chopped onions, divided
2 cloves
garlic, minced, divided
1 can
(14.5 oz.) diced tomatoes, undrained
1 cup
fat-free reduced-sodium chicken broth
1
serrano chile, stemmed
1/2 tsp
dried Mexican oregano
8
OSCAR MAYER Wieners, each cut into 6 pieces
8
corn tortillas (6 inch), warmed
Instructions
Step 1
Heat oil in Dutch oven or small stockpot. Add potatoes, carrots, peppers and half of the onions and garlic; cook 5 min., stirring constantly.
Step 2
Meanwhile, blend tomatoes, broth, chile, oregano, and remaining onions and garlic in blender until smooth.
Step 3
Add vegetable puree to potato mixture; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add wieners; cook, covered, 5 min. or until heated through. Serve with tortillas.