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Ingredientes
- 4 c. chicken broth
- 1 1/2 c. diced, peeled potatoes
- 1 c. sliced carrots
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 1/4 c. minced onion
- 16 ounce. jar pasteurized process cheese spread
- 2 (10 3/4 ounce.) cans condensed cream of chicken soup
- 1 c. beer
Direcciones
- In Dutch oven, combine chicken broth, potatoes, carrots, celery, green pepper and onion. Bring to a boil. Reduce heat; cover and simmer 10 min or possibly till vegetables are tender. Add in cheese spread, soup and beer; stir till cheese is melted and mix is well combined. Heat gently, stirring frequently. Don't BOIL. Garnish with real bacon bits. Makes 8 (1 1/4 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 177 | 60% |
| Total Fat 20.09g | 25% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1263mg | 53% |
| Potassium 382mg | 11% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.88g | 1% |
| Protein 15.49g | 25% |
