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Nacho Cheese Soup




Source of Recipe


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List of Ingredients




8 ounces ground round
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 can (14 to 14.5 ounces) low-sodium chicken broth or homemade chicken broth
1 1/2 cups mild store-bought salsa (divided)
1 can (11 ounces) Campbell's Fiesta Nacho Cheese soup
1 cup tortilla chips
1 avocado, peeled and cubed
1/4 cup fresh cilantro sprigs



Recipe



Crumble ground beef into 2-quart non-stick saucepan over medium-high heat and break it up with wooden spoon. Add cumin and pepper. Cook beef, stirring, until it browns all over and is cooked through, 3 to 4 minutes. Add chicken broth and 1 cup salsa and bring mixture to boil, stirring constantly, 2 minutes. Reduce heat to low, cover pan and let simmer until ingredients cook down a bit, 4 to 5 minutes. Stir in cheese soup and cook only until blended but not boiling. Remove pan from heat.

Ladle soup into serving bowls and garnish each serving with some of the tortilla chips, avocado, cilantro and some of the remaining 1/2 cup of salsa. Makes 4 servings.