Nacho Cheese Soup Recipe

Mexican Recipes To-Go

Mexican Soup Recipes

Ingredients:

1 package (5.25 oz.) dry au gratin potatos
1 can (15.25 oz.) whole kernel corn--undr, ained
1 cup picante sauce
2 cup water
2 cup milk
1 1/2 cup grated cheddar cheese
1 can (2.25 oz.) sliced ripe olives--drai, ned

Instructions:

Tortilla chips

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.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

Servings: 8

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Never eat more than you can lift. Miss Piggy

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