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Ingredientes
- 1 pkt (5.25 ounce.) dry au gratin potatos
- 1 can (15.25 ounce.) whole kernel corn-undrained
- 1 c. Picante sauce
- 2 c. Water
- 2 c. Lowfat milk
- 1Â 1/2 c. Grated Cheddar cheese
- 1 can (2.25 ounce.) sliced ripe olives-liquid removed
Direcciones
- Tortilla chips
- In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 min or possibly till potatos are tender, stirring occcasionally. Add in dry cheese sauce mix from au gratin potato package, lowfat milk, cheddar cheese and olives. Cook till cheese is melted and soup is heated through, stirring occasionally.
- Serve with chips.
- Makes 8 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 192 | |
| Calories from Fat 83 | 43% |
| Total Fat 9.48g | 12% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 823mg | 34% |
| Potassium 300mg | 9% |
| Total Carbs 19.19g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.3g | 4% |
| Protein 9.87g | 16% |
