Wednesday, February 23, 2011

Mexican Potato Soup

Life is a little nutty right now so I wanted to make a quick and easy meal. I remembered I had this Mexican Potato Soup - easy and yummy. The whole family loved it.

Mexican Potato Soup

1/3 lb bacon, cooked and crumbled
1/2 cup diced onion
2 Tbsp bacon drippings or 2 Tbsp oil
3 cans Cream of Potato Soup
2 1/2 cans milk
1 can Fiesta whole kernel corn, drained (corn with diced red/green peppers)
1-2 Tbsp. diced pickled jalepenos
4 oz grate Monterrey Jack cheese

Saute onion in drippings or oil. Add the rest of the ingredients except the cheese. Heat to a gentle boil and reduce to a simmer for 30 minutes. Add cheese and heat til melted. Serve warm with crusty French bread or Tortilla Chips.

*can use jalepeno Monterrey Jack cheese instead of chopped pickled jalepenos
**Mine got a little too thick after waiting for all family to eat so I added some extra milk - worked great

Printable Version


Misty Nagel said...

Sounds yummy. We love anything Mexican at our house.

erica said...

Wow this recipe is absolutely amazing!!!!!


The Cooking Photographer said...

This is such a cool idea. Mexican potato soup makes total sense! Love.