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Light Cheesy Mexicali Soup / Queso*

Prep Time: 40 minutes

1 tsp butter
1/2 cup chopped onion
1 garlic clove, minced
2 cups (3-4 medium) chopped seeded tomatoes
1 cup water
2/3 cup low-sodium tomato juice
1 (4-oz) can whole green chiles, drained, cut into bite-sized strips
1/2 tsp salt
1/4 tsp pepper
3-5 drops hot pepper sauce

1 (12-oz) can evaporated fat-free milk
1 cup water
8 oz pasteurized prepared cheese product, cubed (2 cups)
4 oz (1 cup) shredded Mont Jack cheese (made from 2% milk)
1/2 cup nonfat sour cream
1 Tbsp flour
1 tsp sugar
1 tsp butter

- GARNISH (optional)
1 green onion, thinly sliced
1 Tbsp chopped fresh parsley or cilantro

Melt 1 tsp butter in medium nonstick saucepan. Add 1/2 cup onion and garlic; cook over medium heat 3 minutes or until tender. Stir in all remaining tomato mixture ingredients. Bring to a boil. Reduce heat; simmer 15 minutes.

Meanwhile, in a large nonstick saucepan, combine all cheese mixture ingredients; mix well. Cook over medium heat, stirring frequently with wire whisk, until cheese and butter are melted and mixture just begins to boil.

Remove saucepans from heat. Slowly add tomato mixture to cheese mixture, stirring constantly. In small bowl, combine green onions and cilantro for garnish, if desired. Sprinkle each serving with green onion mixture.

Makes 6 (1 1/3-cup) servings

280 calories, 13 g fat

Pillsbury Soups & Stews recipe booklet