Heat oil in Dutch oven or small stockpot. Add potatoes, carrots, peppers and half each of the onions and garlic; cook 5 min., stirring constantly.
Meanwhile, blend tomatoes, broth, chile, oregano, and remaining onions and garlic in blender until smooth.
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.
Serve with a side of cooked black beans.
Top each serving with 1/4 cup KRAFT Mexican Style Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.