1 (51 oz.) can Campbell's Cream of Potato Soup
1 c. diced green chilies
1 sm. brick Jack cheese, grated
Milk

In crock pot combine the soup, chilies, cheese and milk. Heat until hot. Stir occasionally to keep cheese from sticking.

Note: If using regular milk use 1/2 can regular milk and 1/4 can water. If using lowfat milk use 2/3 of a can. If soup starts to thicken too much add a little more milk.

To serve: Top soup with crushed tortilla chips or use oyster crackers. 9 servings.