Taco Tortilla Soup with Idaho® Potatoes

Taco Tortilla Soup with Idaho® Potatoes

Yield: 8 - 10

Nancy Andrus, wife of Idaho Potato Commissioner R.J. Andrus, adds cubed Idaho potatoes to this south of the border style soup for an extra dose of flavor and texture.

Ingredients:

Directions:

  1. Add all ingredients to large stock pot. Stir to combine. Bring ingredients to boil; then simmer the soup on low heat for 45 minutes. Add potato cubes and continue to simmer for another 5 - 10 minutes.
  2. Top each serving with shredded cheese, a dollop of sour cream and chili-flavored Fritos or tortilla chips.
  3. Note: This recipe is straight from a home kitchen and has not been professionally tested.