Tex-Mex Creamy Salsa Potato Soup (Print Version)
Hearty Tex-Mex potato soup with a creamy salsa base. Loaded with flavor, this comforting dish is perfect for a weeknight meal or a casual gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
# Ingredients:
→ The Hearty Foundation
01 -
2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
02 -
2 tbsp olive oil
03 -
1 large yellow onion, diced
04 -
3 cloves garlic, minced
05 -
4 cups low-sodium chicken or vegetable broth
→ Tex-Mex Flavor Core
06 -
1 1/2 cups mild or medium chunky salsa
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1/2 tsp smoked paprika
10 -
1/4 tsp dried oregano
11 -
1 cup frozen corn
12 -
1 (15-oz) can black beans, rinsed and drained
→ Creamy Finish & Garnish
13 -
1/2 cup heavy cream
14 -
1/4 cup sour cream
15 -
1/2 cup shredded Monterey Jack cheese
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and cook until softened, about 5-7 minutes. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
02 -
Add 2 lbs Russet potatoes, peeled and diced, to the pot. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices.
03 -
Pour in 4 cups low-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are fork-tender. This forms the hearty base of your Tex-Mex Creamy Salsa Potato Soup.
04 -
Once potatoes are tender, stir in 1 1/2 cups mild or medium chunky salsa, 1 cup frozen corn, and 1 (15-oz) can black beans, rinsed and drained. Continue to simmer gently for 5 minutes, allowing the vibrant Tex-Mex flavors to fully develop.
05 -
Reduce heat to low. Stir in 1/2 cup heavy cream, 1/4 cup sour cream, and 1/2 cup shredded Monterey Jack cheese until melted and well combined. Ensure the Tex-Mex Creamy Salsa Potato Soup does not boil after adding the dairy to maintain its creamy texture.
06 -
Season the Tex-Mex Creamy Salsa Potato Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and garnish each serving with 1/4 cup fresh cilantro, chopped, for a fresh finish.
# Notes:
01 -
For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to adjust the spice level by using hot salsa or adding a pinch of cayenne pepper. For a vegetarian option, ensure you use vegetable broth.
04 -
Serve with tortilla chips for dipping, a dollop of extra sour cream, or a sprinkle of extra cheese for an even richer experience.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Potato masher or immersion blender
06 -
Can opener
# Nutrition Facts (Per Serving):
Calories: 428 kcal
Total Fat: 18 g
Total Carbohydrate: 58 g
Protein: 13 g