SPICY CHEESE SOUP
1 pkg. Mild Chilies and Cheese Dip Mix
1 c. water
1 (14 oz.) can chicken broth OR 1 (12 oz.) bottle of beer
Pour the dry dip mix into a large saucepan. Use a wire whisk to break up any mix that might have clumped together. Add 1 cup of hot water to the soup mix and blend with the wire whisk until the soup mix dissolves. Gradually whisk in the chicken broth or beer. Bring the soup to a boil, stirring constantly with the wire whisk. Reduce heat and simmer for 10 to 15 minutes, stirring constantly. Strain the soup mix, if desired. Pour the soup into bowls. Top with tortilla strips or croutons and a little grated cheese. Makes 2 to 3 servings.
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