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Nacho Cheese Soup
Ingredients
1 can (11 oz.) whole kernel corn, drained
1 can (14−15 oz.) diced tomatoes and green chillies, undrained
Hot pepper sauce, to taste
2 cups water
1 package (5 ¼ oz.) au gratin potatoes (with cheese packet)
2 cups skimmed milk
1 cup (about 5 oz.) light Velveeta cheese, cubed
Method
In a large pot, combine the contents of the au gratin potatoes package (with cheese packet), corn, tomatoes and water. Mix well and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender. Add milk, cheese and hot sauce. Cook and stir frequently until the cheese is completely melted.
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