Prep 15 mins
Cook 25 mins
Nacho Cheese Soup
- 1 (5 ounce) package au gratin potato mix
- 1 (15 ounce) can whole kernel corn, undrained
- 2 cups water
- 1 cup salsa
- 2 cups milk
- 1 1⁄2 cups shredded taco cheese
- 1 (2 ounce) can sliced ripe olives, drained
- tortilla chips
- In large saucepan, combine potatoes, dry au gratin sauce mix, corn with liquid, water and salsa.
- Heat to a boil; reduce heat.
- Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.