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Spicy Mexican Cheese Chowder

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Pillsbury Kitchens
Updated Jul 9, 2012
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Veggies provide a simple addition to this spicy cheese chowder. A perfect Mexican dinner that’s ready in 20 minutes.

Spicy Mexican Cheese Chowder

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 3
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in small bowl, mix milk and cornstarch until smooth.
  • Step 
    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

210 Calories
8g Total Fat
13g Protein
20g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
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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