nacho cheese vegetable soup

Name: Nacho Cheese Vegetable Soup
Prep time: 15 min
Yield: 4
Ingredients: 1 can(s) (15 ounces) mexican style stewed tomatoes; 1 can(s) (15 ounces) whole kernal corn; 1 can(s) (15 ounces) pinto beans; 2 can(s) (14 ounces) chicken broth; 1 can(s) (10 ounce) fiesta nacho cheese soup; 1/2 cup(s) shredded cheddar cheese for topping; - corn chips for garnish

(1 RATING)

56 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Dec 6, 2011

Simple, quick and good. I love cheesy soups and this recipe came from a friend with high recommendations.

Rate

prep time 15 Min

cook time

method ---

yield 4 serving(s)

Ingredients

1 can (15 ounces) mexican style stewed tomatoes
1 can (15 ounces) whole kernal corn
1 can (15 ounces) pinto beans
2 cans (14 ounces) chicken broth
1 can (10 ounce) fiesta nacho cheese soup
1/2 cup shredded cheddar cheese for topping
- corn chips for garnish

How To Make nacho cheese vegetable soup

Step 1

Combine all ingredients, except shredded cheddar cheese and corn chips, in a stock pot and heat. Taste and add salt and freshly ground black pepper as desired.

Step 2

Serve hot in bowls topped with shredded cheddar cheese. Garnish with a few corn chips if desired. Serve with chips on the side.
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