Nacho Potato Soup Recipe

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Nacho Potato Soup
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  1. In 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.
  2. Bring to a boil.
  3. Reduce heat;
  4. Cover and simmer for 15 18 minutes or until potatoes are tender.
  5. Add milk, cheese and hot pepper sauce if desired;
  6. Cook and stir until the cheese is melted.
  7. Garnish with parsley, if desired.
  8. Changes - You can use Aldi’s Jalapeno Potatoes Au Gratin and Mexican Velveeta Cheese and skip adding the spices except cumin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1180.84 Kcal (4944 kJ)
Calories from fat 248.51 Kcal
% Daily Value*
Total Fat 27.61g 42%
Cholesterol 37.76mg 13%
Sodium 2482.59mg 103%
Potassium 904.05mg 19%
Total Carbs 75.04g 25%
Sugars 25.81g 103%
Dietary Fiber 5.14g 21%
Protein 21.55g 43%
Vitamin C 14.3mg 24%
Iron 2.2mg 12%
Calcium 651.5mg 65%
Amount Per 100 g
Calories 199.91 Kcal (837 kJ)
Calories from fat 42.07 Kcal
% Daily Value*
Total Fat 4.67g 42%
Cholesterol 6.39mg 13%
Sodium 420.3mg 103%
Potassium 153.05mg 19%
Total Carbs 12.7g 25%
Sugars 4.37g 103%
Dietary Fiber 0.87g 21%
Protein 3.65g 43%
Vitamin C 2.4mg 24%
Iron 0.4mg 12%
Calcium 110.3mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.1
  • 17

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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