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Nacho Potato Soup

fast.cook's picture
The nacho potato soup is a flavorful and delicious soup made with potatoes and served with tortilla chips. Cooked with chicken and potatoes with hot pepper sauce for flavor, the nacho potato soup is also spiced with green chilies. Filling and spicy, I often make this feel good soup for family evenings.
  Water 2 Cup (32 tbs)
  Canned tomatoes with green chilies 10 Ounce
  Canned whole kernel corn 8 Ounce
  Dry julienne potato mix 4 3⁄4 Ounce
  Bottled hot pepper sauce 2 Dash (Adjust Quantity As Per Taste)
  Frozen diced cooked chicken 1 1⁄2 Cup (24 tbs)
  Pasteurized process cheese spread 1 Cup (16 tbs)
  Sliced pitted olives 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Tortilla chips 1 Cup (16 tbs) (For Serving)

In a 3 quart saucepan combine water, undrained tomatoes, undrained corn, dry potatoes and seasoning mix from the package, and hot pepper sauce.
Bring to boiling.
Reduce heat.
Cover and simmer about 15 minutes or till potatoes are tender, stirring occasionally.
Stir in chicken, process cheese spread, and olives.
Cook and stir till process cheese spread is melted.
Stir in milk and heat till mixture is heated through, stirring occasionally.
Serve with tortilla chips.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 569 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 8.9 g44.4%

Trans Fat 0.1 g

Cholesterol 21.6 mg7.2%

Sodium 1044.8 mg43.5%

Total Carbohydrates 57 g19.1%

Dietary Fiber 2.9 g11.8%

Sugars 10.1 g

Protein 26 g51.5%

Vitamin A 10.9% Vitamin C 4.9%

Calcium 40.3% Iron 3.9%

*Based on a 2000 Calorie diet

Nacho Potato Soup Recipe