
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.