1 small red bell pepper, diced

1/2 to 1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

2 tsp. minced garlic

1/4 C. flour

1 can low-fat, low-sodium chicken broth

2 C. half and half

2 C. shredded Pepper Jack cheese

1/8 tsp 1/4 tsp. white pepper, to your taste

Dash of Cayenne pepper, optional

Salsa & sour cream for garnish

 

In a heavy soup kettle over medium heat, melt butter. Add red, yellow, and green peppers, onions, and garlic, and sauté until vegetables are tender. Add flour and stir for about 2 minutes. While whisking, pour in the chicken broth and then the half and half. Simmer until slightly thickened, stirring constantly to avoid scorching.  Gradually add cheese, 1/2 C. at a time, stirring after each addition until the cheese melts and the soup is smooth. Season to taste with pepper.

 

Yield:

Calories:

Fat:

Fiber: