Corn, Chili, and Zucchini Queso Soup
- Number of Servings: 6
Ingredients
2 T butter 1 cup finely chopped red bell pepper 1 cup finely chopped onion 3 poblano peppers, seeded and finely chopped 2 garlic cloves, minced2 cups frozen whole kernel corn3 med zucchini, chopped1/4 teaspoon ground cumin1 box (4 cups) vegetable broth 1/3 cup all-purpose flour1 1/2 cups skim milk1 cup half-and-half1 cup (4 oz.) freshly shredded reduced fat Chedda1 cup (4 oz.) freshly shredded sharp Jack cheese 1/2 teaspoon kosher saltToppings: shredded Cheddar cheese, diced red onionPreparation
1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
2. Whisk together flour and next 2 ingredients. Stir into soup, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add cheeses and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user ERLAJO.
2. Whisk together flour and next 2 ingredients. Stir into soup, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add cheeses and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user ERLAJO.
Nutritional Info Amount Per Serving
- Calories: 310.1
- Total Fat: 15.1 g
- Cholesterol: 45.4 mg
- Sodium: 913.4 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.2 g
- Protein: 14.9 g
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