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Spicy Mexican Cheese Chowder

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Spicy Mexican Cheese Chowder
  • Prep 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 3
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Ingredients

  • 2 cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1 cup fat-free (skim) milk
  • 2 tablespoons cornstarch
  • 4 oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes

Directions

  • 1
    In 3-quart saucepan, heat broth to boiling over high heat. Stir in frozen vegetables. Return to boiling. Reduce heat; cover and simmer 5 minutes.
  • 2
    Meanwhile, in small bowl, mix milk and cornstarch until smooth.
  • 3
    Stir cornstarch mixture into vegetable mixture, cooking and stirring until thickened. Remove from heat. Stir in cheese until melted. If desired, sprinkle with freshly ground black pepper.

Expert Tips

  • tip 1
    You can turn down the heat by using cheese without the peppers in this quick and hearty chowder.

Nutrition Information

210 Calories, 8g Total Fat, 13g Protein, 20g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
810mg
34%
Potassium
580mg
16%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
18%
Sugars
10g
Protein
13g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
40%
40%
Calcium
35%
35%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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