Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
289 Calories
Recipe Instructions
Step 1
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Step 2
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Step 3
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Ingredients
2 cups milk
1 (4 ounce) can diced green chiles
1 cup chopped onion
2 tablespoons margarine
1 cup chopped celery
1 (15 ounce) can whole kernel corn
3 cups peeled and cubed potatoes
2 (14.5 ounce) cans chicken broth
1 (2.5 ounce) package country style gravy mix
1 cup shredded Mexican-style processed cheese food
