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, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids), 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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