Nacho Potato Soup Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size
Calories 569 Calories from Fat 236
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 8.9 g44.4%
Trans Fat 0.1 g
Cholesterol 21.6 mg7.2%
Sodium 1044.8 mg43.5%
Total Carbohydrates 57 g19.1%
Dietary Fiber 2.9 g11.8%
Sugars 10.1 g
Protein 26 g51.5%
Vitamin A 10.9% Vitamin C 4.9%
Calcium 40.3% Iron 3.9%
*Based on a 2000 Calorie diet
Directions
Bring to boiling.
Reduce heat.
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.
Chef
