1 can cream of chicken soup
¾ c. evaporated milk
1 – 7 oz. can diced green chilies
2 T. minced jalapeños
1 – 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 – 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping
Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching.
Serve warm with tortilla, reheating as needed.
From Molly Fowler, The Dining Diva, in Menus for Entertaining
Grocery List
- cream of chicken soup
- evaporated milk
- green chilies
- jalapeños
- pimiento
- ground cumin
- ranch dip packet
- Ro*tel tomatoes
- Velveeta
- cilantro
- tortilla chips
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