Broccoli, Cheese and Jalapeno Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 607.0
- Total Fat: 24.8 g
- Cholesterol: 80.0 mg
- Sodium: 3,317.8 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 6.9 g
- Protein: 46.8 g
View full nutritional breakdown of Broccoli, Cheese and Jalapeno Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1/2 Cornstarch mixed with 1/2 cup cold water
Broccoli (About 30 oz)
2 lbs of Velvetta or any soft processed cheese will work
1 can Cheddar Cheese Soup (Such as Campbell's)
Fresh Jalapeno's (About 2 oz canned or fresh)
2 Quarts water
Directions
*Combine 1/2 Cornstarch with 1/2 cup COLD water (The cold water is important!) and set aside.
*Place jalapeno's into a blender with a small amout of water, use blender to chop very fine and set aside to incorporate later. If you use fresh jalapeno, I recommend removing the seeds. Set aside.
*Bring 2 Quarts of water to a boil in a large pot.
*If using fresh broccoli put into a microwave safe container and cover tightly with plastic wrap and microwave on high for about 5 minutes to steam it. If using frozen follow package directions. I prefer to blend half the broccoli in the blender with the jalapeno to incorporate it well and slice and chop the remaining broccoli into smaller bite sized pieces. Set aside.
*Cut Velvetta (Or cheese of your choice) into small 1 to 2 inch pieces, set aside.
*Whisk Cheddar Cheese Soup into boiling water, mixing well.
*Slowly, as you whisk, add in the cornstarch mixture you made earlier. Once well mixed slowly add in the Velvetta. Continue whisking until all the cheese has melted, if the Velvetta sticks to the bottom or sides of the pan it will burn, this is why its important to continue stiring to avoid that. Once well combined add in the broccoli and jalapeno, stir and serve.
**As this dish sits it will become more spicy. Left overs can be refigerated, warm and mix well before serving. Makes 4 16oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user AQUATTROCHI.
*Place jalapeno's into a blender with a small amout of water, use blender to chop very fine and set aside to incorporate later. If you use fresh jalapeno, I recommend removing the seeds. Set aside.
*Bring 2 Quarts of water to a boil in a large pot.
*If using fresh broccoli put into a microwave safe container and cover tightly with plastic wrap and microwave on high for about 5 minutes to steam it. If using frozen follow package directions. I prefer to blend half the broccoli in the blender with the jalapeno to incorporate it well and slice and chop the remaining broccoli into smaller bite sized pieces. Set aside.
*Cut Velvetta (Or cheese of your choice) into small 1 to 2 inch pieces, set aside.
*Whisk Cheddar Cheese Soup into boiling water, mixing well.
*Slowly, as you whisk, add in the cornstarch mixture you made earlier. Once well mixed slowly add in the Velvetta. Continue whisking until all the cheese has melted, if the Velvetta sticks to the bottom or sides of the pan it will burn, this is why its important to continue stiring to avoid that. Once well combined add in the broccoli and jalapeno, stir and serve.
**As this dish sits it will become more spicy. Left overs can be refigerated, warm and mix well before serving. Makes 4 16oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user AQUATTROCHI.