A hearty and flavorful soup combining the zest of nachos with the comfort of creamy potatoes.
Place the scalloped potatoes mix in a microwave-safe bowl with half of the water.
Ensure the water covers the potatoes for even cooking.
Microwave on high for 8 minutes, then drain most of the water.
Leave a small amount of water to retain moisture.
In a stove-top pan, combine the cooked potatoes, corn, tomatoes, chilies, and the remaining water.
Stir gently to mix the ingredients evenly.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Cover the pan to retain heat and cook evenly.
Add the milk and cheddar cheese, stirring until the cheese is melted.
Stir continuously to prevent the cheese from sticking to the pan.
Serve the soup in bowls and garnish with sour cream.
Add a sprinkle of fresh herbs for extra flavor.
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