Nacho Cheese Soup
nacho cheese soup
MexicanOtherEasy30 min
Ingredients
Servings
4
- 1 can (11 oz.) whole kernel corn, drained
- 1 can (14−15 oz.) diced tomatoes and green chilies, undrained
- hot pepper sauce, to taste
- 2 cups water
- 1 package (5 1/4 oz.) Au Gratin Potatoes (with cheese packet)
- 2 cups skim milk
- 1 cup (about 5 oz.) light Velveeta cheese, cubed
Instructions
- 1
In a large pot, combine the contents of the Au Gratin potatoes package (with cheese packet), corn, tomatoes, and water. Mix well and bring to a boil.
- 2
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
- 3
Add milk, cheese, and hot sauce. Cook and stir frequently until the cheese is completely melted.
Tags
soupmexican
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