Thick and creamy, this soup, featuring classic ingredients in Mexican cuisine — will fill you up fast!

Jalapeño Chili Peppers
Jalapeños are perhaps the most common hot pepper sold in the United States. They come in both green and red colors that taste only slightly different. When in doubt, use jalapeños, because they definitely add heat and spice but they are mild enough that most people can tolerate them.

Serves 8


5 pounds red potatoes
1⁄4 cup fresh or 1⁄8 cup canned jalapeño peppers
1 medium-sized yellow onion
1⁄4 cup butter
8 cups chicken stock or broth
1 teaspoon ground cumin
1⁄4 teaspoon baking soda
4 cups evaporated milk
1⁄2 teaspoon ground black pepper


1. Clean the potatoes and cut into quarters (do not peel). Remove the stem and seeds from the jalapeño and cut into 1⁄8-inch pieces. Remove the skin from the onion and cut into 1⁄4-inch pieces.
2. Sauté the onions in butter until the onions are clear but not brown.
3. Combine the potatoes, onions, stock, and cumin in a large stockpot. Cook uncovered for about 30 minutes, until the potatoes are tender.
4. Coarsely mash the potatoes with a potato masher. Stir in the jalapeños, soda, and evaporated milk; stir well.
5. Simmer on low heat for 15 minutes, stirring constantly.

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