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Ingredients
- 1 can chili beef soup
- 1 can Cheddar cheese soup or nacho cheese soup
Method
- In saucepan, blend
- soups.
- Slowly
- heat through, stirring often.
- Top with
- sour
- cream, chopped tomato and sliced, pitted ripe olives, if
- desired.
- Serve with tortilla chips or fresh vegetables for dipping.
- Makes 2 1/2 cups.