A hearty and flavorful soup combining cheesy goodness with a touch of spice, perfect for a cozy meal.
Combine the au gratin potatoes, sweet corn, diced tomatoes with mild green chilies, and water in a saucepan.
Ensure the mixture is well-stirred to evenly distribute the ingredients.
Bring the mixture to a boil over medium heat.
Stir occasionally to prevent sticking.
Reduce the heat, cover the saucepan, and let it simmer for 15 minutes or until the potatoes are tender.
Check the potatoes for doneness by piercing them with a fork.
Add the milk and cheeses to the saucepan.
Stir continuously to ensure the cheese melts smoothly.
Cook and stir the soup until the cheese is fully melted and the soup is creamy.
Adjust the seasoning with salt and pepper if needed.
Serve the soup hot, garnished with crushed tortilla chips.
For added flavor, sprinkle with chopped cilantro or a dollop of sour cream.
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