Go Back
Print Recipe

Tex-Mex Tater Soup

Get ready to meet your new favorite fusion of comfort and spice: the Tex-Mex Tater Soup. This dish takes the creamy, nostalgic base of a traditional potato soup and gives it a bold southwestern makeover. Packed with savory ground beef, zesty tomatoes, black beans, and golden corn, it is a "taco-meets-chowder" masterpiece. By using frozen Potatoes O’Brien, you get a beautiful blend of peppers and onions in every bite, making this a satisfying, protein-heavy dinner that is ready in under an hour.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8

Ingredients

  • 1 lb Ground Beef
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 packet Taco Seasoning
  • 1 can 10 oz Rotel Tomatoes and Green Chilies (undrained)
  • 1 can 15 oz Black Beans, drained and rinsed
  • 1 can 15 oz Sweet Corn, drained
  • 1 pkg 28 oz Frozen Potatoes O’Brien (with peppers and onions)
  • 4 cups Chicken Broth
  • 4 cups Whole Milk
  • 1 pkg 8 oz Cream Cheese, softened
  • 1 bunch Fresh Cilantro chopped
  • To Taste: Salt and Black Pepper
  • For Serving: Shredded Cheese Sour Cream, and Diced Fresh Jalapeño

Instructions

Stovetop Method

  • Brown the Meat: In a large heavy pot or Dutch oven, brown the ground beef with the diced onion over medium-high heat. Once the beef is cooked through, add the garlic and cook for 2 more minutes until fragrant. Drain off any excess grease.
  • Combine the Base: Stir in the taco seasoning, the entire can of undrained Rotel, black beans, corn, and the frozen Potatoes O’Brien.
  • Simmer: Pour in the chicken broth and milk. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, allowing the potatoes to become tender.
  • The Creamy Finish: Stir in the softened cream cheese and fresh cilantro. Use a whisk or a wooden spoon to ensure the cream cheese melts completely into the broth. Season with salt and pepper to taste.
  • Serve: Ladle into bowls and top with plenty of shredded cheese, a dollop of sour cream, and jalapeños for those who like it spicy!

Slow Cooker Method

  • Prep: Brown the ground beef and onion in a skillet. Drain and transfer to a 6-quart slow cooker.
  • Slow Cook: Add all remaining ingredients except the cilantro and fresh toppings. Cover and cook on Low for 5–6 hours.
  • Finish: Stir well to incorporate the cream cheese, add the fresh cilantro, and serve with your favorite toppings.

Notes

  • Cream Cheese Hack: Cut the cream cheese into small cubes before adding it to the soup; it will melt much faster and more evenly.
  • Potato Choice: If you can't find Potatoes O’Brien, you can use plain frozen hash brown cubes and add half a diced bell pepper to the onion sauté.
  • Milk Safety: When using milk in a slow cooker, add it toward the end of the cooking time if you are worried about curdling, though the low heat usually keeps it stable.
  • Make-Ahead: This soup reheats beautifully! If it becomes too thick in the fridge, simply add a splash of milk or broth when warming it up on the stove.