South of the Border Potato Soup
Embark on a flavor-packed journey with South of the Border Potato Soup, a hearty twist on classic comfort food infused with zesty Tex-Mex flair! This creamy potato soup combines tender russet potatoes and sweet corn with the bold flavors of jalapeño, diced tomatoes with green chiles, and a hint of lime juice for a tangy kick. Seasoned with fragrant cumin and topped with fresh cilantro, this soup strikes the perfect balance between creamy richness and vibrant spice. Optional garnishes like sharp cheddar cheese and a dollop of sour cream elevate every spoonful, making it irresistibly satisfying. Whether enjoyed as a cozy weeknight dinner or paired with tortilla chips for a lively party starter, this easy-to-make soup is sure to impress. Ready in under an hour and packed with hearty ingredients, it's the ultimate comfort food with a south-of-the-border twist!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 large jalapeño pepper
- 1 teaspoon ground cumin
- 6 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons lime juice
- 1 cup corn kernels (frozen or fresh)
- 1 cup diced tomatoes with green chiles (canned, drained)
- 0.25 cup fresh cilantro
- 1 cup sharp cheddar cheese (optional, shredded)
- 0.5 cup sour cream (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and dice them into 1-inch cubes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the yellow onion and mince the garlic cloves. Deseed and finely chop the jalapeño pepper.
Add the onion, garlic, and jalapeño to the pot. Sauté for 3–4 minutes until the onion is translucent and fragrant.
Stir in the ground cumin and cook for 1 minute to toast the spice.
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes or until the potatoes are tender.
Using an immersion blender, partially blend the soup directly in the pot to create a creamy consistency while leaving some potato chunks for texture. (Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot.)
Stir in the half-and-half, lime juice, corn kernels, and diced tomatoes with green chiles. Simmer for 5 minutes to heat through.
Season the soup with salt and black pepper to taste. Adjust lime juice, if desired.
Remove the pot from heat and stir in chopped fresh cilantro.
Ladle the soup into bowls and garnish with shredded cheddar cheese, sour cream, or additional cilantro, as desired.
Serve hot with tortilla chips or warm, crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 56.0 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1587 mg | 122% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 9887 mg | 210% | |
*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.
