Prep 0 mins
Cook 30 mins
It's quick, easy, filling and tasty. Serve as a main dish or an appetizer to a Mexican meal.
- 1 (5 1/2 ounce) package au gratin potatoes
- 1 (11 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with mild green chilies, drained
- 2 cups cubed process American cheese or 2 cups Velveeta cheese
- 2 cups water
- 2 cups milk
- crushed tortilla chips
- In saucepan, combine Au Grating Potatoes, corn, tomatoes and water.
- Mix well and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
- Add milk and cheese.
- Cook and stir until cheese is melted.
- Serve with crushed tortilla chips for topping.
Mmmmm. I love these simple semi-homemade type recipes. Cheesy with a little spice. Took a while for my potatoes to get soft so I had to add a little extra water. Used about 3-4 inch block cut off the Velveeta.
My family loves this soup! We add chicken strips or 1.5 cups of shredded chicken and make a meal out of it. In the step to add cheese, we also add sliced black olives with the chicken. We heat til cheese melts and then add in the milk. Mild Rotel tomatoes and chilies usually give it enough kick for me. For the adventurous, add a little hot sauce! Thanks for posting this favorite!
This looks very good. I was going to try it until I read the nutrition information. One serving has more sodium than I consume in an entire day. Buying low sodium ingredients would help but I've never seen Ro-tel as a low sodium product, or the au gratin potatoes. But I think the recipe could be somewhat salvaged by using plain old potatoes, tomatoes with no added sodium, and green chilies, roasted, peeled and chopped and taco seasoning mix without sodium. I am going to make it and will garnish each serving with a spoonful of pico de gallo and sour cream.