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Ingredients30 m servings 53 cals
Original recipe yields 16 servings
- Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Stir in the chili powder, cumin and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
- Pour the soup mixture into a fondue pot or slow cooker. Serve warm with the Suggested Dippers.
- Tip: Try serving in a real pumpkin! Carefully slice off the top third of a small pumpkin. Scoop out the seeds and scrape away all of the stringy fibers. Cover with a damp paper towel. Microwave on HIGH for 30 seconds or until warm. Pour the soup mixture into the pumpkin and serve immediately.
Per Serving: 53 calories; 3.8 g fat; 2.2 g carbohydrates; 2.6 g protein; 10 mg cholesterol; 183 mg sodium. Full nutrition
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