Mexican Potato Soup Recipe
This creamy and delicious soup can be thrown together and served in minutes.
- 6 cups cold water
- 1 cup frozen corn
- 14.5 oz. can tomatoes with chilies, undrained
- 8 oz. processed cheese, chunked (Velveeta)
In kettle, whisk soup mix with cold water. Add corn and tomatoes. Simmer, uncovered, 25 minutes, stirring occasionally. Add Velveeta and cook an additional 5 minutes or until melted.