Easy Mexican Potato Soup
Created by Dee Ben on September 28, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 15m
- Recipe #45239
Ingredients
- 20 ounces cream of potato soup (2 cans)
- 15 ounces corn, creamed (1 can)
- 2 tablespoons real bacon bits
- 2 cups milk
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 tablespoon jalapenos, pickled
- 4 ounces jalapeno jack cheese, shredded
- 2 ounces pimento cheese spread
How to Make
-
Step 1: Cook everything but cheese until bubbly.
-
Step 2: Stir in cheeses off heat, until melted.
-
Step 3: Season to taste.
Nutritional Facts
- Serving Size: 1 (430.1 g)
- Calories 421.3
- Total Fat - 14.4 g
- Saturated Fat - 8 g
- Cholesterol - 41.7 mg
- Sodium - 757.5 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 5.6 g
- Sugars - 9.5 g
- Protein - 22.7 g
- Calcium - 552.8 mg
- Iron - 2.3 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.3 mg