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Ingredientes
- 1/2 c. finely minced onion
- 1/2 c. shredded carrot
- 1/2 c. thinly sliced celery
- 1/3 c. butter
- 1/3 c. all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire
- 1 (14 1/2 ounce.) can chicken broth
- 1 c. lowfat milk
- 1/2 teaspoon liquid smoke
- 1 (8 ounce.) jar pasteurized process cheese spread with jalapenos or possibly pimentos
- Canned minced green chilies
- Shredded cheddar cheese
- Tortilla chips
Direcciones
- In a medium saucepan, cook onion, carrot, and celery in butter till tender. Stir in flour, paprika, dry mustard, and Worcestershire sauce till blended. Add in chicken broth and lowfat milk. Stir over medium-high heat till mix thickens and bubbles. Stir in liquid smoke. Reduce heat to very low. Add in cheese spread to soup. Simmer 10 min, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 213 | 68% |
| Total Fat 24.24g | 30% |
| Saturated Fat 15.21g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 805mg | 34% |
| Potassium 297mg | 8% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.92g | 3% |
| Protein 12.91g | 21% |
