Easy Nacho Soup

• 1 (5 1/2 ounce) package au gratin potatoes
• 1 (11 ounce) can mexicorn
• 1 (16 ounce) jar salsa
• 1 (16 ounce) Velveeta cheese, cubed
• 2 cups water
• 1 cup milk
• tortilla chips (crushed)

1. In large saucepan combine potatoes w/seasoning packet, corn, salsa, & water.
2. Mix well, & bring to a boil.
3. Reduce heat, cover and simmer for 15-20 minutes(until potatoes are tender) stirring often.
4. Add milk & cheese.
5. Continue cooking, stirring until all cheese is melted.
6. Top with crushed tortilla chips.

gratin potatoes, mexicorn, salsa, velveeta cheese, water, milk, tortilla chips

Taken from www.food.com/recipe/easy-nacho-soup-270479 (may not work)