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Tex-Mex Potato Soup

Back to the Cutting Board
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

4

medium baking potatoes , peeled and cubed (about 6 cups)

1 tbsp

olive oil

1

onion , chopped

2 cloves

garlic , diced

1

red bell pepper , chopped

1

jalapeno pepper , seeded and diced (omit or substitute with green bell pepper to make it less spicy)

4

– 6 slices bacon , crumbled* (plus more for sprinkling on top if you want)

1/4 tsp

black or white pepper

1/8 tsp

cayenne pepper

2 cups

fat free, low sodium chicken broth

1/4 cup

carrots , roughly chopped

Juice of half a lime (about 1 tbsp. )

12 oz

can of non-fat evaporated milk

1 tbsp

cornstarch (optional, see recipe notes)

1/2 cup

2% (reduced fat) cheddar cheese (or a Mexican blend of cheeses), shredded, plus more for sprinkling on top

1/4

– 1/2 tsp. salt (to taste)

1/4 cup

cilantro , plus more for sprinkling on top