How to Make Tex Mex Potato Soup - A Step-by-Step Guide

Tex Mex Potato Soup is a hearty and delicious soup that combines the flavors of Tex Mex cuisine with the comfort of a creamy potato soup. This dish is perfect for those cool autumn and winter nights when you want something warm and satisfying for dinner. The combination of potatoes, cheese, and spices creates a flavorful and satisfying meal that will please the whole family.

This recipe is easy to make and can be customized to suit your taste preferences. Whether you like your soup sp...

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Ingredients

  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons margarine
  • 4 ounces chopped ham
  • 1 tablespoon chopped green chile peppers
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon cayenne pepper
  • 1 (14.5 ounce) can chicken broth
  • 1 egg yolk, beaten
  • ¼ cup heavy whipping cream
  • ½ cup shredded Cheddar cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  • In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  • In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  • Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
  • Nutrition

    219 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 69mg
    • Sodium: 379mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 58mg
    • Calcium: 97mg
    • Iron: 1mg
    • Potassium: 488mg