This is a delicious Tex-Mex soup, which is perfect for the cold winter nights. Potatoes are simmered with onion, peppers and ham in a spicy soup base. Garnish with grated Cheddar before serving.
I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little cream cheese with the potato/broth mixture. I'm a big fan of garlic, so I chopped up several cloves to simmer with the onions. I can't tell you how fantastic this turned out. I even froze some for later, and am eating it now as I type. Still tastes amazing. Never be afraid to get off the beaten track of your recipe and do your own thing - 13 Jan 2004 (Review from Allrecipes US | Canada)
An excellent and flavorful soup. I've made it several times without the meat and substituting water for the broth for a vegetarian alternative. I also added several cloves of garlic and extra red and green and also yellow pepper. Yummy every time, thanks! - 06 Oct 2001 (Review from Allrecipes US | Canada)
This soup was wonderful! I will definitely be making again. Loved the spice! - 25 Nov 2007 (Review from Allrecipes US | Canada)