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Nacho Cheese Soup

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Submitted by 1066design

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

60 min

Ingredients

5.25 151.7
OUNCES ML/G POTATOES, INSTANT *
15.25 440.7
OUNCES ML/G CORN KERNELS, CANNED
1 237
CUP ML PICANTE SAUCE *
2 473
CUPS ML WATER
2 473
CUPS ML MILK
1 ½ 355
CUPS ML CHEDDAR CHEESE
grated
2.25 65
OUNCES ML/G OLIVES
ripe, sliced, drained
1 1

Directions

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

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

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

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

Serve with chips.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 375g (13.2 oz)
Amount per Serving
Calories 316 56% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 790mg 33%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 34g
Vitamin A 15% Vitamin C 1%
Calcium 46% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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