Ingredients: 2 (12-ounce) packages stouffer's corn souffle 4 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped 2 (10.75-ounce) cans condensed chicken broth, undiluted 3 large baking potatoes, peeled and cut into 1/2-inch cubes 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped jalapeño pepper (see note) 2 cups (8 ounces) shredded mexican recipe blend cheese

Recipe Info Category: Soups Rating: 4 Contributor: Evelyn Rios

Cook corn souffle according to package directions; set aside.

Cook bacon in a 4-quart Dutch oven about 4 minutes, or until crisp. Add onion, and cook until tender.

Add broth, potato cubes, diced tomato and jalapenos to Dutch oven. Bring to a boil and cook 10 minutes. Reduce heat to low; cover and simmer 20 minutes or until potato cubes are tender, stirring occasionally. Add corn souffle and cheese, stirring gently until smooth. Serve immediately.