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tex-mex cheese, corn & potato soup

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Quick, easy and delish!

yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For tex-mex cheese, corn & potato soup

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

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

  • 1
    Combine potatoes, sauce mix, corn, water and salsa in a saucepan.
  • 2
    Bring mixture to a boil; then reduce heat, cover and cook for approximately 25 minutes. Stir occasionally and cook until potatoes are tender.
  • 3
    Add milk, cheese and olives. Continue simmering until cheese is thoroughly melted. Garnish with broken tortilla chips if desired.
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