Tex-Mex Potato Soup Recipe

This yummy soup bubbles away while you go about your life. Why not make it tonight?
  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: makes 6 servings

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cooking methods

  • Stovetop
  • Slow Cooker


  1. In large saucepan or Dutch oven over medium-high heat, cook and crumble ground beef, peppers and onions until no longer pink, about 5-6 minutes. Drain off liquid.
  2. Stir in water, Perfectly Potato Cheddar Soup Mix black beans, drained tomatoes and Mom's Favorite Taco Seasoning. Bring to a simmer (do not boil); reduce heat and simmer 30 minutes, stirring occasionally.
  3. Serve garnished with desired toppings.

Makes 6 servings.

Serve with a green salad and corn bread muffins.

Make Ahead & Freeze: Prepare step 1. Stir in beans, drained tomatoes and Mom's Favorite Taco Seasoning. Cool; transfer to a gallon freezer bag. Place in a gallon freezer bag with unopened package Perfectly Potato Cheddar Soup Mix. Seal well, label and freeze. Thaw completely. Continue with step 2 in a large saucepan or Dutch oven.

Slow Cooker Directions: Prepare step 1 in a large skillet. Transfer to a 5-quart or larger slow cooker. Continue with step 2, cooking on LOW 5-6 hours.

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