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Spicy Mexican Cheese Chowder

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

Ingredients

2
cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
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
2012 © and ®/™ of General Mills

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.

Expert Tips

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

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.

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