SOUTHWESTERN BROCCOLI CHEESE SOUP

Southwestern Broccoli Cheese Soup image

A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

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Ingredients

4 cups water
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen cubed hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa

Steps:

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender., Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 856mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.