Tex Mex Potato Soup
A creamy Tex Mex Potato Soup with beef, corn, and black beans, perfect for lovers of hearty soups.
Equipment
- large pot
Ingredients
Ground Beef and Vegetables
- 1 lb ground beef
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 pkg taco seasoning
- 1 onion, diced
- 3 cloves garlic, minced
- 2 jalapenos, 1 sliced and 1 diced
Canned and Frozen Goods
- 1 15 oz can diced tomatoes with chiles
- 1 15 oz can corn, drained
- 1 15 oz can black beans, drained and rinsed
- 4 cups chicken broth
- 2 cups milk
- 1 32 oz bag frozen O'Brien potatoes with peppers and onions
Toppings
- sour cream
- shredded cheese
- cilantro
Instructions
Cooking Instructions
- Heat a large pot over medium high heat. Add beef, cumin, garlic powder, salt and pepper and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Add onion, diced jalapeno and garlic and saute until translucent, about 5 more minutes.
- Stir in taco seasoning and then add corn, beans, tomatoes, potatoes, chicken broth and milk. Bring to a boil then reduce to a simmer. Simmer for 20-25 minutes or until potatoes are cooked through.
- Serve soup topped with sour cream, sliced jalapenos, cheese and cilantro.
Notes
The more toppings, the merrier to enhance the flavor.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 15mg
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