Ingredients
- 1/4 cup butter
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped yellow onion
- 3 poblano peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 (10 ounces) package refrigerated Southwestern-style hash brown potatoes, such as Simply Potatos
- 1/4 teaspoon ground cumin
- 2 (14 ounce) cans low-sodium chicken broth
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup half and half
- 1 cup freshly shredded asadero or monterey jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- Toppings: fried corn tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeno peppers, fresh cilantro sprigs
How to Make
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Step 1: Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saute 4 to 5 minutes or until tender. Add potatos and cumin, saute 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover; reduce heat to low, and simmer 25 minutes.
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Step 2: Whisk together flour, milk, and half and half. Stir into potao mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
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Step 3: Add cheeses, and cook, stirring constantly, until melted and heated through. Serve with desired toppings.
We hope you enjoy this recipe!
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