CHILE CON QUESO

• 4 c water
• 1½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 oz cream cheese
• 12 oz Velveeta cheese
• 2-19 oz cans black beans, drained
• 2-7 oz cans diced green chilies
• ½ tsp red chili flakes
• 2-4 oz cans diced or sliced olives
• 4-6 fresh tomatoes, diced
• 1 bunch green onions sliced (using much of the green stem)

In stock pot combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), stir well. Bring mixture to a boil, reduce heat to simmer add remaining ingredients except for onions and tomatoes. Simmer until cheese has melted. Remove from heat, stir in tomatoes and onions.