Nacho Cheese Soup

• 5.25 ounces potatoes, instant
• 15.25 ounces corn kernels, canned
• 1 cup picante sauce
• 2 cups water
• 2 cups milk
• 1 1/2 cups cheddar cheese grated
• 2.25 ounces olives ripe, sliced, drained
• 1 x tortilla chips

1. In a large saucepan combine potatos, corn, picante sauce and water.
2. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally.
3. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives.
4. Cook until cheese is melted and soup is heated through, stirring occasionally.
5. Serve with chips.

potatoes, corn kernels, picante sauce, water, milk, cheddar cheese, olives, tortilla chips

Taken from recipeland.com/recipe/v/nacho-cheese-soup-37320 (may not work)