DIRECTIONS: Mix 2.5 cups of water and 2.5 cups of milk and with a wire whisk, whisk in soup mix. Brink to a boil stirring constantly. Reduce heat and simmer for 10 to 15 minutes stirring occasionally. The longer it simmers, the thicker it gets.

Crock Pot: Pour 2.5 cups of hot water and 2.5 cups of milk pot and whisk in soup. Let simmer on low for at least 1.5 hours. If it thickens to much just add a little water to thin out.

For Variety: Add 3/4 cup corn and 3/4 cup of diced chicken for a great corn chowder.

For Dip: Use 1.5 cups of hot water and 1.5 cups of milk in a crock pot for minimum of 2 hours and use as a dip or over a baked Potato.

INGREDIENTS: Cheddar and blue cheese blend [whey, cheddar cheese, (pasteurized milk, cheese cultures, salt and enzymes), butter, buttermilk, sodium phosphate, natural flavors, lactic acid, disodium phosphate], corn starch, rendered chicken fat, dehydrated onion and bell pepper, hydrolyzed corn protein, yeast extract, natural butter flavor (whey, butter oil, corn syrup solids salt, guar gum, annatto and turmeric), sea salt, jalapeno powder, silicon dioxide(anti-caking), xanthan gum, soices and citric acid

ALLERGENS: Contains milk.

Store in a cool, dry place.

Cheddar Jalapeno Soup Nutritional Facts:

Serving size: 1/4 cup (26g) Makes: 1 cup Prepared Servings per container: about 5 Amount per serving Calories: 100 Calories from fat 35
% Daily Values* Total Fat 4g 6% Sat. fat 2g 10% Trans Fat 0g
Cholesterol: 010mg 3%
Sodium: 770mg 32%
Total Carbohydrate: 14g 5% Dietary Fiber: 1g 4% Sugar 6g
Protein: 4g
Vitamin A 2% Vitamin C 2%
Calcium 10% Iron 2%

Percent Daily Values are based on a 2000 calorie diet.

Produced in a facility that processes milk, egg, soybean, coconut, fish, shellfish and wheat ingredients.