4 cans (14-1/2 ounces each) diced new potatoes, undrained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups water
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
6 green onions, chopped
1 medium sweet red pepper, chopped
1 tablespoon dried minced onion
1 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound bulk spicy pork sausage
2 cups (8 ounces) shredded sharp cheddar cheese
1 carton (8 ounces) French onion dip
In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker.
Cook, covered, on low to allow flavors to blend, 4 to 5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.
Prep: 20 min. Cook: 4 hours
Makes 10 servings
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.