Ingredients
The following ingredients have 8 Servings
- 1/4 Cup Butter
- 2 Red Bell Peppers (Diced)
- 1 Sweet Onion (Diced)
- 3 Poblano Peppers (Seeds Removed, Finely Diced)
- 2 Garlic Cloves (Minced)
- Half of a 20 ounce Bag of Frozen Southwestern Style Hash brown Potatoes
- 1 Teaspoon Cumin
- 4 Cups Low Sodium Chicken Broth
- 1/3 Cup All Purpose Flour
- 1 1/2 Cups Whole Milk
- 1 Cup Half and Half
- 2 Cups Sharp Cheddar Cheese
- Salt (To Taste)
- <b> To Garnish </b> Chopped Red Bell Pepper (Red Onion, and Blue Tortilla Chips)
Instruction
- In a large stock pot, heat butter over medium heat. Add in bell pepper, onion, and poblano peppers. Cook for 5-7 minutes or until the onions are translucent and the peppers are beginning to soften.
- Add garlic and cumin ,and cook for another 1-2 minutes.
- Stir in potatoes and cook for 5-7 more minutes or until potatoes are tender.
- Pour in chicken broth. Bring to boil, reduce to simmer. Cover and summer for 25-30 minutes stirring frequently.
- In a medium bowl, combine flour, milk, and half and half. Turn up heat on soup to medium and stir in milk mixture. Cook for 5 minutes, stirring constantly until thickened.
- Stir in cheese and cook until melted, stirring constantly.
- Add all the shredded cheese and cook on low, stirring constantly until cheese is melted.
- Garnish with additional bell pepper, onion, or tortilla chips if desired.