Send to printer

Nacho Cheese Soup

Prep Time: 5

Cook Time: 30

Serves: Serves: 6

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.