Tex-Mex Potato Soup
Southwest Salad and Tortilla Chips
Ingredients
- 10 slices bacon, chopped
- 2 (26-oz) pkg frozen diced potatoes
- 2 (32-oz) cartons chicken broth
- 1 (1-oz) envelope taco seasoning mix
- 1 (12-oz) pkg frozen corn
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Monterey Jack cheese, divided
- 1 (3.5-oz) pkg tricolor tortilla strips
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp; drain, reserving drippings in pot. Add potatoes to hot drippings; cook, stirring, 3 minutes.
- Add broth and taco seasoning; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Mash with a potato masher to desired consistency. Stir in corn; cook 10 minutes.
- Stir in sour cream and 1 cup cheese; cook 1 minute. Top each serving with remaining cheese, bacon, and tortilla strips.
Side Dish Ingredients
- 2 (10-oz) pkg Southwest salad kits
- 1 (13-oz) pkg tortilla chips
Side Dish Instructions
- Prepare salads according to package directions; serve with chips.
Kid-Friendly Meal Plan
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