Nacho Potato Soup
|Water||2 Cup (32 tbs)|
|Canned tomatoes with green chilies||10 Ounce|
|Canned whole kernel corn||8 Ounce|
|Dry julienne potato mix||4 3⁄4 Ounce|
|Bottled hot pepper sauce||2 Dash (Adjust Quantity As Per Taste)|
|Frozen diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Pasteurized process cheese spread||1 Cup (16 tbs)|
|Sliced pitted olives||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Tortilla chips||1 Cup (16 tbs) (For Serving)|
In a 3 quart saucepan combine water, undrained tomatoes, undrained corn, dry potatoes and seasoning mix from the package, and hot pepper sauce.
Bring to boiling.
Cover and simmer about 15 minutes or till potatoes are tender, stirring occasionally.
Stir in chicken, process cheese spread, and olives.
Cook and stir till process cheese spread is melted.
Stir in milk and heat till mixture is heated through, stirring occasionally.
Serve with tortilla chips.