Mexican Potato Soup
Warm, hearty, and packed with bold flavors, this Mexican Potato Soup is the perfect comfort food with a vibrant twist! Featuring tender potatoes simmered in a flavorful broth infused with smoky paprika, cumin, and a hint of chili powder, this soup is elevated with the addition of black beans, sweet corn, and juicy tomatoes. Fresh lime juice and cilantro lend a zesty, herbaceous finish, while optional toppings like creamy avocado, crunchy tortilla chips, and queso fresco make every bowl customizable and indulgent. Ready in just 45 minutes, this one-pot, gluten-free recipe is perfect for busy weeknights or casual gatherings. A delicious and satisfying way to enjoy the taste of Mexico right from your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 large, peeled and diced potatoes
- 6 cups chicken or vegetable broth
- 2 large, diced tomatoes
- 1 15-ounce can, rinsed and drained canned black beans
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 tablespoon, freshly squeezed lime juice
- 0.25 cup, chopped fresh cilantro
- 1 sliced, for garnish avocado
- 1 cup, crushed, for garnish tortilla chips
- 0.5 cup, for garnish (optional) queso fresco or shredded cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the potatoes are fork-tender.
Add the diced tomatoes, black beans, frozen corn, cumin, smoked paprika, chili powder, salt, and black pepper to the pot. Stir well to combine.
Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
Stir in the freshly squeezed lime juice and chopped cilantro.
Taste and adjust seasoning with additional salt or pepper, if needed.
Turn off the heat and let the soup rest for a few minutes before serving.
Ladle the soup into bowls and garnish with sliced avocado, crushed tortilla chips, and queso fresco or shredded cheese, if desired.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 86 mg | 28% | |
| Sodium | 10278 mg | 447% | |
| Total Carbohydrate | 457.2 g | 166% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 41.5 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1269 mg | 98% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 10117 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
