Spicy Mexican Cheese Chowder

Veggies provide a simple addition to this spicy cheese chowder. A perfect Mexican dinner that’s ready in 20 minutes.

  • prep time 20 min
  • total time 20 min
  • ingredients 5
  • servings 3

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    210
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    810mg
    810%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    4g
    4%
      Sugars
    10g
    10%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    40%;
    Calcium
    35%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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