Recipe: Mexican Cheese Soup (low fat)

Mexican Cheese Soup
Source: Cooking Healthy With a Man in Mind by Joanna M. Lund
Servings: 4

Oh. how that crowd of men at my Healthy Man Taste-Testing Buffet went crazy over this one! I think it may have been the favorite choice among the six soups they sampled. Probably because of my secret ingredients - the blend of spicy salsa and creamy cream of mushroom soup with the cheese. You may not believe how fast this tasty treat can be prepared.

2 cups Healthy Request Chicken Broth
1 cup shredded carrots
1 cup finely chopped celery
1/2 cup chunky salsa (mild, medium, or hot)
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1 teaspoon Worcestershire sauce
1 1/2 cups (16 ounces) shredded Kraft reduced-fat Cheddar cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/4 cup chopped fresh parsley

In a medium saucepan, combine chicken broth, carrots, and celery. Cook over medium heat until vegetables are tender. about 10 minutes.

Stir in salsa, mushroom soup, Worcestershire sauce, and Cheddar cheese.

In a small bowl, combine dry milk powder and water. Stir milk mixture into soup. Continue cooking, stirring often, until cheese melts and mixture is heated through.

For each serving, spoon 1 1/2 cups soup into a bowl and sprinkle 1 tablespoon chopped parsley evenly over top.