Corn, Cheese And Chili Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.