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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Frozen hash browns, frozen corn, canned green chilies, and packaged shredded cheddar cheese make this an easy soup to prepare Ingredients:
1/2 cups frozen hash browns (not shredded) |
1 1/2 cups frozen sweet corn |
1 (4-oz) can green chilies, drained |
1 can (14-oz) reduced-sodium chicken broth (not condensed) |
1 tablespoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/2 teaspoon paprika |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 cup flour |
3 cups (low-fat) milk, divided |
1 8-oz package shredded sharp cheddar cheese |
2 cups nacho-flavored corn chips, coarsely crushed |
Directions:
1. In a medium saucepan, combine the frozen potatoes, frozen sweet corn, chilies, chicken broth, spices and salt.
2. Cover and bring to a boil over medium heat.
3. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar or plastic container with cover. Shake vigorously until no lumps of flour remain.
4. When the vegetable mixture comes to a boil, stir in the flour mixture, the rest of the milk, and the chilies.
5. Bring to a boil, stirring frequently. Reduce heat to medium-low.
6. Simmer, stirring frequently, until mixture is slightly thickened and the potatoes are tender.
7. Remove from heat. Add the cheese; stir until melted.
8. Serve hot. Garnish each serving with corn chips
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