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.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup milk0.5 teaspoon chili powder0.5 teaspoon ground cumin1 cup shredded Cheddar cheese(about 4 ounces)2 tablespoons chopped fresh cilantro
An easy, Italian-inspired dish that combin...
Looking for an elegant dinner that's easy ...
Learn how to make succulent, and juicy pul...
Classic Italian American street food is ea...