Chili Rellenos Soup

4 ingredients
2 steps

Ingredients

  • 4 cans cream of potato soup
  • 3 cans milk (fill empty soup can to measure)
  • 1 lb. Monterey Jack cheese, cut into small cubes
  • 1 can diced chilies (use jalapeno if you like it hot)

Directions

  1. 1
    Combine all in crock-pot and cook about 3 hours.
  2. 2
    Serve with hard rolls.

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