Corn, Cheese And Chili Soup

Name: Corn, Cheese And Chili Soup
Ingredients: 1 (10 ounce) package frozen corn; 2 tablespoons butter; 1 cup onion, chopped; 2 teaspoons garlic, minced (or pressed); 2 tablespoons flour; 1 cup fresh tomato, chopped (or canned and drained); 1 (4 ounce) can green chilies, diced; 3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water); 12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded; 1 cup milk (optional); salt, to taste; cayenne pepper, to taste

12 ingredients

9 steps

Ingredients

1 (10 ounce) package frozen corn
2 tablespoons butter
1 cup onion, chopped
2 teaspoons garlic, minced (or pressed)
2 tablespoons flour
1 cup fresh tomato, chopped (or canned and drained)
1 (4 ounce) can green chilies, diced
3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded
1 cup milk (optional)
salt, to taste
cayenne pepper, to taste

Directions

1

melt butter in large saucepan over medium heat.
2

add onion and saute until soft, about 5 minutes.
3

stir in garlic and saute 1 minute.
4

add flour and stir for 2 minutes.
5

add corn, chiles, tomatoes and broth.
6

bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
7

slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
8

do not bring to a boil.
9

add salt and cayenne pepper to taste and serve.