No Fuss Nacho Potato Soup Recipe
Cook Time: 30 minutes
Prep Time: 0 minutes
Total Time: 30 minutes
Recipe Category: Tex Mex
Keywords: Southwestern U.S., < 30 Mins, Easy
Aggregated Rating: 5 stars
Review Count: 8
Calories: 439.1 per serving
Fat Content: 23.4g
Saturated Fat Content: 14.3g
Cholesterol Content: 59.9mg
Sodium Content: 1985.6mg
Carbohydrate Content: 41.2g
Fiber Content: 2.3g
Sugar Content: 8g
Protein Content: 21.9g
Ingredients:
- 1 package au gratin potatoes
- 1 can corn
- 1 can diced tomatoes with mild green chilies
- 2 cups process American cheese, cubed
- 2 cups Velveeta cheese, cubed
- 2 cups water
- Milk (amount not specified)
Instructions:
- In a saucepan, combine au gratin potatoes, corn, diced tomatoes with mild green chilies, and water.
- Mix well and bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
- Add milk (amount not specified in the provided information) and cubed American cheese and Velveeta.
- Cook and stir until the cheese is completely melted and incorporated into the soup.
- Serve hot, topped with crushed tortilla chips for added texture and flavor.
Recipe Notes:
- This No Fuss Nacho Potato Soup recipe offers a quick and easy Tex Mex-inspired dish that’s perfect for a hearty meal in under 30 minutes.
- Adjust the amount of milk based on desired consistency. Start with adding 1-2 cups of milk, depending on how creamy you prefer your soup.
- The combination of au gratin potatoes, corn, and tomatoes with mild green chilies provides a flavorful base, while the American and Velveeta cheeses add creaminess and richness to the soup.
- For a finishing touch, garnish each serving with crushed tortilla chips to give it that classic nacho flavor and crunch.
Enjoy this comforting soup with its blend of Tex Mex flavors, ideal for a quick weeknight dinner or whenever you crave something warm and satisfying!
