Directions:
- Melt butter in a pot large enough to hold the soup.
- Saute onions, celery and red peppers until soft.
- Add the cumin, oregano, paprika, black pepper and garlic salt.
- Add flour and cornstarch and stir into a paste. Stir until it bubbles.
- Gradually add the chicken stock, then gradually add the milk, stirring until the mixture is smooth.
- Cook on low heat until heated through.
- Add baking soda and cheese, and stir until the cheese is melted inches.
- Let the soup continue to cook on low heat for five to ten minutes, then serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.75 Kcal (1033 kJ) | ||
| Calories from fat | 119.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 20% | |
|---|---|---|---|
| Cholesterol | 30.13mg | 10% | |
| Sodium | 644.42mg | 27% | |
| Potassium | 369.5mg | 8% | |
| Total Carbs | 20.84g | 7% | |
| Sugars | 11.84g | 47% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 253.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 80.3 Kcal (336 kJ) | ||
| Calories from fat | 38.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 20% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 10% | |
| Sodium | 209.72mg | 27% | |
| Potassium | 120.25mg | 8% | |
| Total Carbs | 6.78g | 7% | |
| Sugars | 3.85g | 47% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 3.43g | 21% | |
| Vitamin C | 2.6mg | 13% | |
| Iron | 0.7mg | 12% | |
| Calcium | 82.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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