Chili-cheddar soup
0
- Prep Time5 min
- Total Time5 min
- Makes3 to 4 servings
Ingredients
284-mL can undiluted cream of potato soup
1 1/2 cups milk
1 1/2 cups grated cheddar
1 to 2 tsp chopped pickled jalapenos
1 plum tomato, optional
1 green onion, optional
Instructions
In a large saucepan over medium heat, stir soup with milk. Stir occasionally until hot, 8 to 10 minutes. Meanwhile, grate cheese. Coarsely chop jalapeños and tomato. Thinly slice green onion.
When soup is hot, gradually stir in 1 cup (250 mL) grated cheese until melted. Then stir in jalapeños and tomato. Ladle into warm bowls or mugs. Sprinkle with remaining cheese and green onion. Serve with a whole grain baguette or nacho chips for dunking.
Nutrition (per serving)
Calories 393, Protein 19.9g, Carbohydrates 21.7g, Fat 28.7g, Fibre 1g, Sodium 1111mg.
If you like noshing on pub-style nachos, you'll love this soup. Our favourite toppings -- pickled jalapeno peppers, grated cheese and chopped tomatoes are stirred into a can of soup for a quick yet soul-satisfying bowl of comfort.
