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Spicy Mexican Cheese Chowder

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Spicy Mexican Cheese Chowder
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 3
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Veggies provide a simple addition to this spicy cheese chowder. A perfect Mexican dinner that’s ready in 20 minutes.

Ingredients

1
can (14 oz) fat-free chicken broth with 33% less sodium
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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70
)
Daily Value
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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