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Fiesta Soup
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- SERVES
- 4
- COOK TIME
- 15 Min
No need to plan a fiesta when you want to serve this soup, 'cause anytime you make it, it's fiesta time!
What You'll Need
- 1 tablespoon butter
- 2 medium-sized green or red bell peppers (or 1 of each), diced
- 2 cans (10¾ ounces each) condensed cream of potato soup
- 1 1/2 cups milk
- 1/2 cup picante sauce
- 1/2 teaspoon ground cumin
- 2 cups (8 ounces) shredded Mexican cheese blend
What to Do
- In a large saucepan, melt the butter over medium-high heat. Add the peppers and sauté for 5 to 6 minutes, or until tender.
- Reduce the heat to medium and add the remaining ingredients except the cheese. Cook for 3 to 5 minutes, or until heated through, stirring frequently. Do not boil.
- Stir in the cheese until melted, then serve immediately.
Notes
Garnish with some chopped fresh parsley or an additional spoonful of picante sauce in the center of each bowl.
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 232
- Calories from Fat 106
- Total Fat 12g 18 %
- Saturated Fat 7.0g 35 %
- Trans Fat 0.2g 0 %
- Protein 9.1g 18 %
- Amount Per Serving % Daily Value *
- Cholesterol 35mg 12 %
- Sodium 1,148mg 48 %
- Total Carbohydrates 24g 8 %
- Dietary Fiber 1.6g 6 %
- Sugars 8.8g 0 %
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