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Ingredientes
- 1 c. chopped onion
- 2 cloves garlic, chopped
- 1 T veg. oil
- 2 (14 1/2 ounce) cans chicken broth/stock
- 16 ounce carton Velveeta Mexican cheese spread, cut into 1/2 inch cubes
- 16 ounce can refried beans
- 2 c. Mozzarella cheese, shredded
- 1 c. Half and Half
- 1 T cornstarch
- Tortilla chips
- Minced cilantro
Direcciones
- In large pan saute onions and garlic in hot oil, till garlic is light brown. Add in chicken broth/stock and cheese spread; stir often till cheese melts. Add in beans and Mozzarella; continue stirring to break up large pcs and cheese melts. In cup mix Half and Half with cornstarch till smooth. Slowly pour Half and Half into soup, stirring constantly. Heat 3-5 min longer. Float tortilla chips on top of each serving and sprinkle with cilantro. Makes 8 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 10 servings | |
| Calories 295 | |
| Calories from Fat 165 | 56% |
| Total Fat 18.36g | 23% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.03g | |
| Cholesterol 57mg | 19% |
| Sodium 1144mg | 48% |
| Potassium 446mg | 13% |
| Total Carbs 15.22g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.67g | 3% |
| Protein 17.43g | 28% |
