Nacho Cheese Soup
8 ingredients
5 steps
Ingredients
- 5.25 ounces potatoes, instant
- 15.25 ounces corn kernels, canned
- 1 cup picante sauce
- 2 cups water
- 2 cups milk
- 1 1/2 cups cheddar cheese grated
- 2.25 ounces olives ripe, sliced, drained
- 1 x tortilla chips
Directions
-
1In a large saucepan combine potatos, corn, picante sauce and water.
-
2Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally.
-
3Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives.
-
4Cook until cheese is melted and soup is heated through, stirring occasionally.
-
5Serve with chips.
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