Cheesy Mexican Corn Soup

By Hklbrries

Ingredients

• 1 1/2 cups chopped onion
• 1 cup chopped red or green bell pepper
• 1 small jalapeno chili, chopped
• 1 clove garlic, chopped
• 1 tsp ground cumin
• 1 tbsp vegetable oil
• 1 tbsp flour
• 1 quart vegetable stock
• 2 cups frozen whole kernel corn
• Salt, to taste
• Pepper, to taste
• 1 to 1 1/2 cups (4 to 6 ounces) shredded reduced-fat Monterey Jack cheese

Details

Servings 8

Preparation

Step 1

Saute onion, bell pepper, jalapeno, garlic and cumin in oil in large saucepan until lightly browned, about 10 minutes; sprinkle with flour and cook 1 to 2 minutes longer.

Stir in vegetable broth and corn. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Season to taste with salt and pepper. Add cheese, stirring until melted.