Directions:
Combine soup mix with 1 cup grated Cheddar cheese and 4 cups milk (whole, low fat, 2%, skim, or non-fat powdered dry milk) or 3 cups milk and 1 cup beer.  Bring to a boil on medium heat while stirring constantly.  Reduce heat to simmer and continue cooking until thickened, 10-15 minutes, stirring occasionally.  Thin with milk if soup becomes too thick.  If desired, 1 lb. browned breakfast sausage may be added.  Serve over tortilla chips or crush chips into soup.  
Makes approximately 6 servings

Ingredients:
Cornstarch, chicken base (salt, dextrose, hydrolyzed corn protein, monosodium glutamate, monoside food starch, sugar, dehydrated onion, chicken, hydrolyzed yeast, sodium insonate, sodium gymalate, natural color and flavors, silicon dioxide), onion, chives, paprika, green pepper, jalapeño, cayenne, herbal salt substitute (paprika, onion, garlic, oregano, lemon peel, rose hips, mustard, tomato, parsley, dill weed, tarragon, tumeric), and selected spices.

 

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