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 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.