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
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
-
Step1In 3-quart saucepan, heat broth to boiling over high heat. Stir in frozen vegetables. Return to boiling. Reduce heat; cover and simmer 5 minutes.
-
Step2Meanwhile, in small bowl, mix milk and cornstarch until smooth.
-
Step3Stir 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
1Tips from the
Pillsbury Kitchens
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