Penn Herb Wellness Guide
Mexican Potato Soup
Bacon, green chilies, and cheese. What more could you want?
Ingredients
- 3 strips bacon, cut into small pieces
- 3 potatoes, peeled and cubed
- 5 cups water (more if needed)
- 1 cup tomato sauce
- 1/4 cup chopped onion
- 1 1/2 tsp salt
- 10 ounces canned whole or chopped green chilies, divided
- 1/2 lb sharp cheddar cheese, grated and divided
Directions
- Brown bacon in pot over medium heat.
- Add potato cubes and stir to mix.
- Add water, tomato sauce, onions, and salt.
- Reduce heat to simmer and cook for 1 hour.
- Distribute green chilies and grated cheese among six bowls.
- Pour hot soup over and serve.
Nutrition Facts
Calories 324
Calories from Fat 191 (59%)
(33%)Total Fat 21g
(54%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(18%)Cholesterol 53mg
(53%)Sodium 1281mg
(20%)Potassium 699mg
Total Carbohydrate 20g
(10%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(27%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.