Cheesy Mexican Vegetable Chowder from Hot Eats and Cool Reads

What you need:

3 tablespoons butter

1 cup carrots, chopped

1 cup celery, sliced

1 medium onion, diced

1 cup bell pepper, diced

1 cup frozen corn

1/2 teaspoon cumin

1/2 teaspoon chili powder

3 cups chicken broth

2 cups milk

1/2 cup flour

3 cups taco or Mexican style shredded cheese

2 tablespoons fresh cilantro, chopped

salt and pepper


Directions:

In a large saucepan, melt butter over medium high heat. Add the carrots, celery, onion and bell pepper, saute for about 4-5 minutes. Stir in the corn, cumin, chili powder and season with salt and pepper. Saute for another 2-3 minutes. Pour in the chicken broth, and simmer over medium heat for 20 minutes, until vegetables are tender.


Whisk together the milk and flour and pour into the soup. Then add cheese and cilantro. Simmer until the soup has thicken and cheese is melted, about 5 minutes. Remove from heat and serve!


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