Tex Mex Potato Soup Recipe

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Tex Mex Potato Soup
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Ingredients:

Directions:

  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  4. Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.62 Kcal (840 kJ)
Calories from fat 118.34 Kcal
% Daily Value*
Total Fat 13.15g 20%
Cholesterol 53.28mg 18%
Sodium 356.53mg 15%
Potassium 306.89mg 7%
Total Carbs 13.01g 4%
Sugars 4.2g 17%
Dietary Fiber 2.31g 9%
Protein 7.54g 15%
Vitamin C 42.5mg 71%
Vitamin A 1.5mg 49%
Iron 17.7mg 98%
Calcium 96.8mg 10%
Amount Per 100 g
Calories 124.12 Kcal (520 kJ)
Calories from fat 73.21 Kcal
% Daily Value*
Total Fat 8.13g 20%
Cholesterol 32.96mg 18%
Sodium 220.58mg 15%
Potassium 189.87mg 7%
Total Carbs 8.05g 4%
Sugars 2.6g 17%
Dietary Fiber 1.43g 9%
Protein 4.66g 15%
Vitamin C 26.3mg 71%
Vitamin A 0.9mg 49%
Iron 10.9mg 98%
Calcium 59.9mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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