Fiesta Soup
- SERVES
- 4
- COOK TIME
- 15 Min
No need to plan a fiesta when you want to serve this soup, 'cause anytime you make it, it's fiesta time!
What You'll Need
- 1 tablespoon butter
- 2 medium-sized green or red bell peppers (or 1 of each), diced
- 2 cans (10¾ ounces each) condensed cream of potato soup
- 1 1/2 cup milk
- 1/2 cup picante sauce
- 1/2 teaspoon ground cumin
- 2 cup (8 ounces) shredded Mexican cheese blend
What to Do
- In a large saucepan, melt the butter over medium-high heat. Add the peppers and sauté for 5 to 6 minutes, or until tender.
- Reduce the heat to medium and add the remaining ingredients except the cheese. Cook for 3 to 5 minutes, or until heated through, stirring frequently. Do not boil.
- Stir in the cheese until melted, then serve immediately.
Notes
Garnish with some chopped fresh parsley or an additional spoonful of picante sauce in the center of each bowl.