@Trila et al about the soup: The name of this recipe is
By Guess and By Golly Mexican Potato Soup
The base is canned potato soup. The result is doctored canned potato soup!
I use three cans plus three 3/4 cans of milk...can of soup, milk, mix well, repeat with next two cans and milk.
Grate about about half pound or so of pepper jack cheese and add it to soup/milk mixture.
Dice a couple of cups of ham. Add that.
To save frying onions, I use about a TBSP of dehydrated onion. Add that, along with a little (or a lot) of garlic powder if you like garlic.
About a cup of frozen whole kernel corn. Yup. Add that, too.
A small can of diced green chilies. Or jalapeños, depending on how spicy you want your soup.
Mix the whole works well. Simmer, covered, until heated through, stirring now and then so it doesn't stick to the bottom of the pot.
If you don't have any ham, then just skip the ham. It's still good soup.
In the unlikely event there's any left over, believe me when I say that it gets hotter the next day. How much hotter? Um. Sinus-clearing hotter.
Note that measurements are precise

Yeah. I cook using the seat-of-the-pants method. A pinch of this, a handful of that, as much as looks right.
If you want a little color, add a small jar of diced pimento. If you want a whole bunch of color, throw in a half a can of Rotel tomatoes and green chilies.
Good with cornbread or garlic toast.
Ah...yanno, just use your imagination, but it's seriously good just the way I make it.
It's my favorite thing for supper when we get our first cold spell, and it's only gonna be about 60-65 and rainy on Friday.