Directions:
- In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
- Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
- Add in the carrots, sweet potatoes, potatoes, and water.
- Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
- Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
- Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
- Transfer 3 cups of the vegetables from the soup into the container of a blender.
- Add the Neufchatel, cheddar, and milk.
- Process until smooth.
- Add puree back to the soup; stir to combine and reheat if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.89 Kcal (1088 kJ) | ||
| Calories from fat | 90.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 17.87mg | 6% | |
| Sodium | 368.23mg | 15% | |
| Potassium | 821.86mg | 17% | |
| Total Carbs | 34.57g | 12% | |
| Sugars | 10.36g | 41% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 57.8mg | 96% | |
| Vitamin A | 2mg | 66% | |
| Iron | 15.1mg | 84% | |
| Calcium | 197.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 57.22 Kcal (240 kJ) | ||
| Calories from fat | 19.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 15% | |
|---|---|---|---|
| Cholesterol | 3.93mg | 6% | |
| Sodium | 81.08mg | 15% | |
| Potassium | 180.96mg | 17% | |
| Total Carbs | 7.61g | 12% | |
| Sugars | 2.28g | 41% | |
| Dietary Fiber | 1.2g | 22% | |
| Protein | 2.02g | 18% | |
| Vitamin C | 12.7mg | 96% | |
| Vitamin A | 0.4mg | 66% | |
| Iron | 3.3mg | 84% | |
| Calcium | 43.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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