Description
There’s nothing quite like a comforting bowl of potato soup, but this version takes things up a notch with bold Southwestern spices, smoky vegetables, and just the right touch of heat. Perfect for cozy evenings or casual family dinners, this soup blends creamy potatoes with fire-roasted corn, beans, and peppers for a dish that is both hearty and flavorful. Serve it with warm tortillas or crusty bread for a complete, satisfying meal.
Ingredients
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4 tablespoons olive oil or butter
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1 large onion, diced
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3 garlic cloves, minced
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2 large carrots, diced
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2 celery stalks, diced
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2 bell peppers (red or yellow), diced
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2 jalapeños, seeded and finely chopped
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4 medium russet potatoes, peeled and cubed
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1 can (15 oz) fire-roasted corn, drained
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1 can (15 oz) black beans, rinsed and drained (optional)
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1 can (10 oz) diced tomatoes with green chilies
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6 cups vegetable or chicken broth
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon cayenne pepper (optional)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
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Juice of 1 lime
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Fresh cilantro, chopped, for garnish
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Shredded cheddar or Monterey Jack cheese, for topping
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Sliced avocado or sour cream, for serving (optional)
Instructions
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Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
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Stir in garlic, bell peppers, and jalapeños. Cook for another 2–3 minutes, letting the peppers release their flavor.
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Add chili powder, smoked paprika, cumin, cayenne, salt, and black pepper. Stir well to coat the vegetables, allowing the spices to bloom.
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Stir in the diced potatoes, then pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
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Add the fire-roasted corn, black beans, and diced tomatoes with green chilies. Stir and let simmer for another 10 minutes so the flavors meld.
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Lower the heat and stir in the heavy cream or coconut milk, followed by the lime juice. Taste and adjust seasoning as needed.
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Ladle the soup into bowls and garnish with shredded cheese, fresh cilantro, avocado slices, or sour cream. Serve with warm tortillas, tortilla chips, or bread.
Notes
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For a creamier texture, mash some of the potatoes directly in the pot before adding the cream.
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To reduce heat, substitute poblano peppers for jalapeños and skip the cayenne.
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Add shredded chicken or ground turkey for a heartier version.
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This soup reheats well and can be frozen (omit cream before freezing for best results).
- Prep Time: 15 minutes
- Cook Time: 35 minutes