Ingredients
3 slices bacon (i used turkey bacon) 1 cup chopped carrots 4 oz. chopped green chilies 1 cup chopped onions 1 tsp. garlic salt 1/2 tsp ground cumin 5 cups diced peeled potatoes 2 -14.5 oz. cans chicken 98% fat free broth 1/2 tsp. salt 1/3 cup flour 2.5 cups 2% milk 8 oz. 2% milk cheddar cheese green onion tops |
Directions
1)in large pot cook bacon until crisp. transfer to paper towel and set aside. Discard all but 1 Tblsp. of fat.2)Add carrots, green chili, onion, garlic and cumin, saute until golden brown.
3)Add potatoes, chichen broth and salt. Bring to a boil. Reduce heat to simmer, coverl pot and cook for 25 minutes or until tender.
4)IN bowl, gradually whisk milk into flour mixture is smooth. slowly whisk milk mixture into soup. Cook over med heat, stirring occasionally, until soup thickens, about 12 minutes. Add cheese and crumble reserved bacon and chopped green onions
Number of Servings: 10
Nutritional Info per serving
Calories: 156.2
Total Fat: 3.2 g
Cholesterol: 8.3 mg
Sodium: 842.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 2.5 g
Protein: 8.5 g
Calories: 156.2
Total Fat: 3.2 g
Cholesterol: 8.3 mg
Sodium: 842.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 2.5 g
Protein: 8.5 g
Don't be overwhelmed by all the ingredients, if i can make it anyone can!
source: sparkrecipes.com
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