Taco Tortilla Soup with Idaho® Potatoes
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:
- 2 cans tomatoes with chilies
- 1 can corn - not drained
- 1 can chili beans - drained
- 1 can kidney beans - drained
- 1 package Taco seasoning mix
- 1 beef bouillon cube
- 1/2 onion, chopped
- 1 lb cooked hamburger
- 2 chopped Jalapenos (you may choose to use more or less)
- 1/2 cup sliced olives
- 1 - 2 cups Idaho potatoes, cooked and cubed
Directions:
- 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.
- Top each serving with shredded cheese, a dollop of sour cream and chili-flavored Fritos or tortilla chips.
- Note: This recipe is straight from a home kitchen and has not been professionally tested.
Print Recipe
Yield: 8 - 10
Photo Credit:
Jacqueline Bruchez
(Recipe Photo Contest Winner)
