Taco Tortilla Soup with Idaho® Potatoes

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.


  • 2 cans tomatoes with chilies
  • 1 can corn - not drained
  • 1 can chili beans - drained
  • 1 can kidney beans - drained
  • 1 package Taco seasoning mix
  • 1 beef bouillon cube
  • 1/2 onion, chopped
  • 1 lb cooked hamburger
  • 2 chopped Jalapenos (you may choose to use more or less)
  • 1/2 cup sliced olives
  • 1 - 2 cups Idaho potatoes, cooked and cubed


  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.
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Yield: 8 - 10

Photo Credit:
Jacqueline Bruchez
(Recipe Photo Contest Winner)

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