Chili-cheddar soup


  • Prep Time5 mins
  • Total Time5 mins
  • Makes3 to 4 servings
*PLUS Cooking time: 10 minutes


  • 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


  • 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.