tex-mex cheese, corn & potato soup

Name: Tex-Mex Cheese, Corn & Potato Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 box(es) 5-oz. augratin potato mix; 1 can(s) 15-oz. can whole kernel corn, undrained; 2 cup(s) water; 1 cup(s) salsa; 2 cup(s) milk; 1 1/2 ounce(s) taco blend shredded cheese; 1 can(s) ripe olives, drained & sliced; tortilla chips (optional)

3 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Oct 11, 2022

Quick, easy and delish!

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prep time 15 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 box 5-oz. augratin potato mix
1 can 15-oz. can whole kernel corn, undrained
2 cups water
1 cup salsa
2 cups milk
1 1/2 ounces taco blend shredded cheese
1 can ripe olives, drained & sliced
tortilla chips (optional)

How To Make tex-mex cheese, corn & potato soup

Step 1

Combine potatoes, sauce mix, corn, water and salsa in a saucepan.

Step 2

Bring mixture to a boil; then reduce heat, cover and cook for approximately 25 minutes. Stir occasionally and cook until potatoes are tender.
Step 3

Add milk, cheese and olives. Continue simmering until cheese is thoroughly melted. Garnish with broken tortilla chips if desired.
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