Shortcut Cheesy Fiesta Potato Soup Recipe (30 Minutes, 9 Ingredients) by Sarah Griffin
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Ready to meet your new favorite creamy soup recipe? Meet cheesy fiesta potato soup, a delicious soup recipe I threw together a while back that my kids loved and now request it. This Mexican-inspired, high-protein cheesy potato soup is so easy to make. (Check out the health benefits of protein.)
This homemade cheesy soup recipe uses pantry ingredients and is in your bowl in about 30 minutes. Add a fresh tossed salad for a complete meal the whole family will enjoy.
To make this budget-friendly soup recipe you will need to grab the following ingredients from the pantry and fridge: Yukon gold potatoes, cans of whole-kernel corn, a can of tomatoes with green chiles, chicken broth, processed cheese (aka Velveeta), garlic powder, onion powder and Cajun or Creole seasoning. This shortcut recipe is on the table in about 30 minutes.
Serve this hearty, stick-to-your-ribs soup for lunch or dinner with a salad and bread.
Cuisine: American / Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 6
Ingredients
- 3/4 of a 3-pound bag Yukon gold potatoes, washed and diced
- 14 ounces (1 can) whole kernel corn, undrained
- 14 ounces (1 can) whole kernel corn, drained
- 10 ounces (1 can) tomatoes with green chiles
- 32 ounces (1 box) chicken broth
- 32 ounces (1 box) Velveeta, diced
- garlic powder, to taste
- onion powder, to taste
- Creole seasoning, to taste
Here's how to make it:
- Put everything except Velveeta into a soup pot. Add enough water to cover if broth doesn't completely cover the potatoes. Season with salt, pepper, garlic powder, onion powder and Creole seasoning, to taste. Boil until the potatoes are tender. (I use Tony Chachere's Creole Seasoning and Rotel tomatoes with green chiles, but any brand will work.)
- With a potato masher, gently mash some of the potatoes to thicken up the soup.
- Add the Velveeta and stir until melted. Serve. Store any leftovers in an airtight container in the fridge for up to four days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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