Best Tex Mex Potato Soup Recipes

${Ultimate} Tex-Mex Tater Soup image$

Number Of Ingredients 14

1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 packet taco seasoning
1 can rotel tomatoes and green chilies, undrained
1 can black beans, drained and rinsed
1 can corn, drained
28 oz package of frozen potatoes o'brien with peppers & onions
4 cups chicken broth
4 cups milk
8 oz package cream cheese
Big bunch of fresh cilantro leaves
salt & pepper to taste
Serve with shredded cheese, sour cream & diced fresh jalapeno for the ones of us that like a little more kick

Steps:

Brown ground beef with onion. Add garlic and cook for 2 minutes more. Drain off excess grease. Add taco seasoning, rotel, black beans, corn, potatoes, chicken broth and milk. Bring to a boil then reduce to a simmer, covered for 20 minutes. Stir in cream cheese and fresh cilantro. Salt and pepper to taste. Serve topped with shredded cheese, sour cream and diced jalapeno for the ones that like it Spicy! Enjoy!
Brown ground beef with onion. Drain and add to crock pot along with garlic, taco seasoning, rotel, black beans, corn, potatoes, chicken broth, milk and cream cheese. Cover and cook on low for 5-6 hours. Season with salt and pepper to taste. Serve topped with lots of cilantro, shredded cheese, sour cream and diced jalapeno for the ones that like it Spicy! Enjoy!

Sherri's Tex-Mex Potato Soup image

Provided by Mrs.Jack

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 slices bacon, chopped
1 onion, chopped
2 garlic cloves, grated
1 (10 ounce) can rotel (tomatoes and chilies)
1 (8 ounce) can tomato sauce
1 1/2 quarts water (6 cups)
1/4 teaspoon Mexican oregano (optional)
1/4 teaspoon cumin (optional)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
4 -5 medium potatoes, peeled and diced
4 ounces Velveeta cheese, divided (optional)

Steps:

Fry bacon in 2 quart pot until crisp; drain grease.
Add the onions and garlic and saute about 2 minutes.
Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
Add salt and pepper to taste.
Add potatoes and cook until tender, about 15 minutes.
Cube cheese and place in bottom of soup bowl and cover with hot soup.
Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.

Nutrition Facts : Calories 310.5, Fat 10.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 1084.1, Carbohydrate 47.4, Fiber 6, Sugar 5.3, Protein 8.5

Tex-Mex Pantry Gnocchi Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10

Two 15-ounce cans fire-roasted tomatoes
Two 15-ounce cans southwestern-style corn, drained and rinsed
Two 10-ounce cans red enchilada sauce
Two 4.5-ounce cans chopped green chiles
One 15-ounce can black beans, drained and rinsed
Kosher salt and freshly ground black pepper
One 17.6-ounce package potato gnocchi
1 cup cubed Spanish chorizo
8 ounces processed queso blanco cheese, such as Velveeta, cubed
Fresh cilantro leaves, for garnish

Steps:

Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

Tex Mex Soup image

Provided by MizzNezz

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1/2 lb ground beef
1 (14 ounce) can tomatoes
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chilies, chopped
3 cups water
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
3/4 cup cheddar cheese, shredded
6 corn tortillas, chopped