Mexican Potato Soup

in , , , by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 14, 2007
I talked to Nish this morning - she made this soup and said it's a keeper.....

1 large potato, peeled and cubed
2 cups Fat Free Half and Half
1 small onion, small dice
1/2 small bell pepper, small dice
2 cup corn kernels
2 teaspoons minced jalapeno, seeds and veins removed
1/2 cup water
1-1/2 tsp. ground cumin
1/2 teaspoon chili powder
salt, pepper to taste
tabasco to taste
1 cup fresh cilantro, chopped, optional

Combine potato, onion and bell pepper in 1/2 cup water. Simmer until tender, about 15-20 minutes. Then spoon out half the potatoes, mash them with a potato masher and return to pot, to thicken the soup. Add the rest of ingredients and simmer until hot.

Nisha added a bit of butter to this, and said that if the soup is too thin, you could add a couple of tablespoons of cornstarch to 1/4 cup of COLD milk or water, and add it to the simmering soup to finish thickening it.
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