Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup
1 (4 ounce) cans diced green chilies
1 (6 ounce) cans mushrooms
1 (10 3/4 ounce) cans milk ( fill the soup can)
2 tablespoons shredded cheddar cheese ( to garnish)
Directions:
Combine all ingredients in a saucepan over medium heat. Cook until heated through and serve.
NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.
Servings: 2
Time preparation: 5 min.
Time total: 5 min.