Spicy Mexican Cheese Chowder

Name: Spicy Mexican Cheese Chowder
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
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

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Prep 20 min
Total 20 min
Ingredients 5
Servings 3

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by Qué Rica Vida Cocina

Updated Jan 4, 2012

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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.