Tex Mex Potato Soup

Ingredients and Weight:

• 2 lbs russet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 oz) can cream of potato soup
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• Sour cream, for topping (optional)
• Shredded cheddar cheese, for topping (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic until softened.
2. Add the potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in the cream of potato soup, tomatoes with green chilies, black beans, corn, cumin, and chili powder.
4. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve topped with sour cream and cheddar cheese, if desired.

Nutritional Information:

• Calories: 250
• Fat: 5g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Creamy and flavorful
• Spicy but not overpowering
• Warm and comforting
• Perfect for a cold day

User Comments:

• "This is the best Tex Mex potato soup I've ever had! It's creamy, flavorful, and has just the right amount of spice."
• "I love how easy this soup is to make. It's a great weeknight meal."
• "I added extra black beans and corn to make it even heartier."

Special Precautions and Tips:

• Be sure to peel and cube the potatoes into even-sized pieces so they cook evenly.
• If you don't have diced tomatoes with green chilies, you can use regular diced tomatoes and add a few diced jalapeño peppers.
• You can also add other vegetables to this soup, such as carrots, celery, or bell peppers.