Nacho Cheese Soup

Name: Nacho Cheese Soup
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

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

1

In a large saucepan combine potatos, corn, picante sauce and water.
2

Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally.
3

Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives.
4

Cook until cheese is melted and soup is heated through, stirring occasionally.
5

Serve with chips.