Southwestern Broccoli Cheese Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 cups water
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen cubed hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa
Instructions
In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.
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