Spicey Vegetable Cheese Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.0
  • Total Fat: 5.1 g
  • Cholesterol: 16.6 mg
  • Sodium: 913.5 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.9 g

View full nutritional breakdown of Spicey Vegetable Cheese Soup calories by ingredient


12-1 cup servings 12-1 cup servings
Number of Servings: 12


    32 oz. chicken stock
    2 cups chicken broth
    1 can Rotel diced chilies and tomatoes
    12 oz Frozen Broccoli Carrots & Cauliflower
    1 pound frozen broccoli spears
    14 0z. 2% velveeta light
    1/4 tsp ground cumin ground cumin
    1/2 tsp chili powder chili powder
    1/8 cup all-purpose flour all-purpose flour


In large soup pot mix chicken broth, stock, rotel chilies and tomatoes, and vegetables. Heat on medium heat until cooked through, about 8 minutes. Add diced velveeta and stir until melted completely. If soup is too thin add 1/8-1/4 cup of flour to some water and mix until it forms a slurry (if it is lumpy put it through a sieve before adding). Whisk it into the soup and heat until thick, stirring often.

Number of Servings: 12

Recipe submitted by SparkPeople user PERIWINKLEGAL.