1 can Campbell’s New cheddar cheese soup
1/2 C Salsa
1 pkg Tortilla chips (about 10 oz)
Sliced green onions
Sliced Vlasic or Early California pitted ripe olives

Chopped green or sweet red bell pepper

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often.
2. Serve over tortilla chips. Top with tomato, green onions, olives and pepper.

TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, on HIGH 45 seconds.

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