Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!
oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
cups fat-free (skim) milk
teaspoon chili powder
cups cooked brown or white rice
bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained
In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
Stir in chili powder. Stir in rice and vegetables; cook until hot.
Be ready to make this soup anytime by cooking your favorite rice ahead of time. Store cooked rice in an airtight container or resealable food-storage plastic bag and refrigerate up to 5 days or freeze up to 6 months.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.