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Nacho Cheese Soup

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INGREDIENTS

  • 1 pkg. (5 oz.) dry au gratin potatoes
  • 1 can (15 oz.) whole kernel corn, undrained
  • 1 cup salsa
  • 2 cups milk
 

DIRECTIONS

  • 1

    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.

  • 2

    Add milk, cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Garnish with tortilla chips, if desired.

Nacho Cheese Soup
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SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 279

Total Fat 12.5g

Saturated Fat 7.2g

Trans Fat 3.8g

Polyunsaturated Fat 0.4g

Cholesterol 32mg

Sodium 1349mg

Carbohydrates 32g

Protein 12g

Dietary Fiber 3g

Vitamin A 76%

Vitamin C 4%

Calcium 371%

Iron 1%