Nacho Cheese Soup
Yield
6 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.25 | ounces |
potatoes, instant
|
* |
| 15.25 | ounces |
corn kernels, canned
|
|
| 1 | cup |
picante sauce
|
* |
| 2 | cups |
water
|
|
| 2 | cups |
milk
|
|
| 1 ½ | cups |
cheddar cheese
grated |
|
| 2.25 | ounces |
olives
ripe, sliced, drained |
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.7 | ml/g |
potatoes, instant
|
* |
| 440.7 | ml/g |
corn kernels, canned
|
|
| 237 | ml |
picante sauce
|
* |
| 473 | ml |
water
|
|
| 473 | ml |
milk
|
|
| 355 | ml |
cheddar cheese
grated |
|
| 65 | ml/g |
olives
ripe, sliced, drained |
|
| 1 | x |
tortilla chips
|
*
|
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.
