MEXICAN POTATO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

Notes

I found this recipe in the USA Weekend Magazine that comes in the Saturday newspaper. I have tweaked the recipe to my liking.

Categories: Mexican  Misc. Soup/Stew  Potato  Soup  Stove 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!