Ingredients:
1 tablespoon olive oil
2 green bell or poblano peppers, chopped
1 small onion, chopped
1 1/2 lbs. (2 large) potatoes, peeled and cut into 1-inch chunks
3 1/2 cups chicken broth, (two 14 1/2 oz. cans)
3 tablespoons all-purpose flour, dissolved in 1/2 cup water
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
Salt and ground black pepper to taste
2 medium tomatoes, chopped
1 cup (4 oz.) shredded Chihuahua or cheddar cheese
Directions:
HEAT oil in large pot over medium heat. Add peppers and onions; cook for 3 minutes. Add potatoes and broth; bring to a boil. Cook over medium heat for 15 minutes or until tender. Stir flour mixture into pot; continue cooking for 2 minutes. Stir in evaporated milk. Bring to a boil again, stirring occasionally. Season to taste.
TO SERVE: Divide tomatoes and cheese among 8 bowls. Pour soup into bowls. Garnish with sliced green onions, chopped cilantro or parsley, if desired.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
17 minutes
Total Time:
32 minutes
Servings: 8
In this recipe:
