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Ingredients
- 1/4 cup butter
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 3 poblano peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 (20-oz.) package refrigerated Southwestern-style hash brown potatoes
- 1/4 teaspoon ground cumin
- 2 (14-oz.) cans low-sodium fat-free chicken broth
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup half-and-half
- 1 cup (4 oz.) freshly shredded asadero cheese*
- 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
- Toppings: fried corn tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs
Details
Servings 9
Adapted from myrecipes.com
Preparation
Step 1
1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
*Monterey Jack cheese may be substituted.
Note: We tested with Simply Potatoes Southwest Style Hash Browns.
(Fix and Freeze Soup)
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