Tex-Mex Party Soup

10 ingredients
8 steps

Ingredients

  • 1 Tbsp. butter
  • 1/2 c. diced green pepper (optional)
  • 1/2 c. diced red pepper (optional)
  • 2 cans cream of potato soup
  • 1 can milk
  • 1/2 c. mild or medium picante sauce
  • 1/2 tsp. ground cumin
  • 3/4 c. each: Monterey and Cheddar cheeses
  • 1/4 to 1/2 c. shredded carrots
  • 1/4 to 1/2 c. finely chopped celery

Directions

  1. 1
    Heat butter in 3-quart saucepan.
  2. 2
    Saute carrots, celery and/or peppers until tender, about 5 minutes.
  3. 3
    Add soup, milk, picante sauce and cumin.
  4. 4
    Stir until smooth and hot.
  5. 5
    Do not boil and stir frequently.
  6. 6
    Reduce heat to warm.
  7. 7
    Add cheeses and stir until melted.
  8. 8
    Serves 4 to 6 (5 cups).

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