Summary
- Difficulty:
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Yield: Serves: 6
- 110 people call this recipe a favorite
- Rating: (0 ratings)
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Nacho Cheese Soup
Ingredients
- 1 pkg. (5 oz.) dry au gratin potatoes
- 1 can (15 oz.) whole kernel corn, undrained
- 1 cup salsa
- 2 cups milk
- 1-1/2 cups (6 oz.) Sargento® Bistro® Blends Shredded Taco Cheese
- 1 can (2 oz.) sliced black olives, drained
- Tortilla chips (optional)
Directions
- Combine potatoes, dry au gratin mix, corn with liquid, salsa and 2 cups water in large saucepan. Heat to a boil; reduce heat. Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.
- Add milk, cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Garnish with tortilla chips, if desired.
