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Nacho cheese soup
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Soups & Stews |
| Yield: |
8 |
| Rating: |
no rating. |
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Ingredients:
| 1
| pack | (5.25 oz.) dry au gratin | | | -potatos | | 1
| can | (15.25 oz.) whole kernel | | | -corn--undrained | | 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--drained |
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Procedures:
| 1 | Tortilla chips | | 2 | in a large saucepan combine potatos, corn, picante sauce and water. | | 3 | Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. | | 4 | Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. | | 5 | Cook until cheese is melted and soup is heated through, stirring occasionally. | | 6 | serve with chips. | | 7 | makes 8 cups. |
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