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Ingredients
- 1/4 c. Long green chiles, roasted Peeled, seeded and finely Minced Fresh jalapeno seeded and Chopped
- 1 c. Finely minced onions
- 2 lb Potatoes, peeled and cut Into cubes
- 1/4 tsp Seasoning salt
- 4 c. Chicken broth
- 1/4 c. Margarine
- 1/4 c. Flour
- 3 c. Lowfat milk Shredded cheddar Additional chicken and veg If you like
Directions
- Combine first 6 ingredients. Bring to boil. Reduce heat and simmer 20 min Heat margarine over low heat and add in flour to blend to make roux.
- Strain liquid from potato, chile and onion mix and reserve 3 c. cooking liquid. Mash =AB potato, chile and onion mix. Reserve other half. Stir reserved cooking liquid into roux. Raise heat, stirring with wire whisk till thickened. Add in lowfat milk to thickened liquid and continue to stir till it comes to a simmer. Turn off heat. Add in mashed potato, chile and onion mix. Stir in and blend well. Add in reserved cubed potatoes, chile and onions. serve with shredded cheese on top. Heather REdding
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 186 | |
| Calories from Fat 61 | 33% |
| Total Fat 6.88g | 9% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 1.06g | |
| Cholesterol 5mg | 2% |
| Sodium 319mg | 13% |
| Potassium 633mg | 18% |
| Total Carbs 24.91g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.25g | 4% |
| Protein 6.65g | 11% |
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