Quick Mexican Pepper Jack Soup/Sauce

This is a quick on the road recipe to serve as a soup or sauce over meat and baked or over pasta, potatoes or rice. For kids cut out the cayenne pepper and no bottled pepper sauce.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2 (15 ounce) cans  hunt Mexican-style tomatoes
• 1 (10 3/4ounce) can  Campbell southwest-style pepper jack soup
• 1⁄2 cup water
• 1 (4 ounce) can  mild diced green chilies
• 1⁄2 teaspoon cumin
• 1  tablespoon dried cilantro
• 1  cup  diced onion (optional)
• 2  cups milk
•  bottled hot pepper sauce (optional)
• 1⁄8 teaspoon cayenne pepper
•  tortilla chips

Directions

1. In large Saucepan, add all ingredients except the milk.
2. Simmer, then add milk to mix in and heat, do not boil.
3. Serve as a soup with tortilla Chips.
4. Pour over pork chops in a covered roaster and cook 1 hour 350*.
5. Pour over browned beef stew meat in a covered roaster and cook 1 hour 350*.
6. Pour over chicken breasts in a covered roaster and cook 1 hour 350*.
7. Note: For any of the roaster dishes you may add mushrooms, diced green peppers, or peeled and cubed sweet potatoes and diced onions if you prefer.
8. When you don't have time, this is a good recipe for a starter to a good meal.