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.