Taco Tortilla Soup with Idaho® Potatoes

Taco Tortilla Soup with Idaho® Potatoes

Yield: 8 - 10

Nancy Andrus, wife of Idaho Potato Commissioner R.J. Andrus, adds cubed Idaho potatoes to this south of the border style soup for an extra dose of flavor and texture.



  1. Add all ingredients to large stock pot. Stir to combine. Bring ingredients to boil; then simmer the soup on low heat for 45 minutes. Add potato cubes and continue to simmer for another 5 - 10 minutes.
  2. Top each serving with shredded cheese, a dollop of sour cream and chili-flavored Fritos or tortilla chips.
  3. Note: This recipe is straight from a home kitchen and has not been professionally tested.