Nacho Cheese Soup
This is unbelievably goooood!
Nacho Cheese Soup
3 cans Cheddar Soup
3 cans milk
About 8 jalapeno slices (from a jar), diced - more if you can handle it!
*Tortilla strips
Finely shredded cheddar
Combine the soup, milk and chopped jalapeno in a medium pan. Heat thoroughly.
Serve in colorful bowls and top off with a mound of tortilla strips and a small sprinkling of cheddar.
*Many supermarkets sell the tortilla strips in a bag, they can just be a nightmare to find. I’ve seen them in the gourmet cheese/deli dept, in the bread aisle, with the chips, and in the Mexican food aisle. I’ve literally chased them all over the supermarket! If you give chase and still come up empty carted, make your own. Buy a package of soft tortilla shells. Using a pizza cutter, cut some of the tortillas into strips. Spray a cookie sheet with cooking spray, lay your strips on top. Bake in a 300 degree oven until crispy and golden. NOT BROWN! This is also the way one would go about making their own HEALTHY tortilla chips. I prefer to deep fry mine, but either way, homemade tortilla chips are a snap.
If you do make your own tortilla chips, try this little trick that I LOVE - immediately after frying, toss lightly with salt AND some red pepper flakes. BUENO! If you go the healthy route (I’m proud of you, I just won’t accompany you this time.) , prior to baking - spray lightly with olive oil cooking spray and throw on the salt and red pepper flakes. Again, don’t overbake, they’re tempermental and burn fast.
Back to the soup!
This soup is heavenly when served with the Cheddar Purses recipe in the next post!
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