Chili-cheddar soup

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PREP TIME

5 min

Makes

3 to 4 servings

* PLUS Cooking time: 10 minutes

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
  • 19.9 g,
  • Carbohydrates
  • 21.7 g,
  • Fat
  • 28.7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1111 mg.

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.