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MEXICAN POTATO SOUP
Mexican Potato Soup
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INGREDIENTS
- 1 large baking Potato, peeled, cubed
- 2 cups fat free Half & Half
- 1 can Corn, drained
- 1/2 Red Bell Pepper, finely chopped
- 1/2 Green Bell Pepper, finely chopped
- 1 Jalapeno, seeded & minced
- 1/2 cup Red Onion, finely chopped
- 1 can Black Beans, drained & rinsed
- 1/2 cup water with 1/2 tsp. Chicken Bouillon
- 1-1/2 tsps. ground Cumin
- 1/2 tsp. Chili Powder
- Salt & Pepper to taste
- Franks Hot Sauce to taste
- Garnish with: fresh Cilantro, chopped and Jack Cheese if desired.
DIRECTIONS
I found this recipe in the USA Weekend Magazine that comes in the Saturday newspaper. I have tweaked the recipe to my liking.
1 large baking Potato, peeled, cubed
2 cups fat free Half & Half
1 can Corn, drained
1/2 Red Bell Pepper, finely chopped
1/2 Green Bell Pepper, finely chopped
1 Jalapeno, seeded & minced
1/2 cup Red Onion, finely chopped
1 can Black Beans, drained & rinsed
1/2 cup water with 1/2 tsp. Chicken Bouillon
1-1/2 tsps. ground Cumin
1/2 tsp. Chili Powder
Salt & Pepper to taste
Franks Hot Sauce to taste
Garnish with: fresh Cilantro, chopped and Jack Cheese if desired.
In medium saucepan, combine all ingrediants except cilantro and jack cheese. Simmer, covered until potatoes are done, about 20 minutes. Serve, adding cilantro & cheese
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