- 1 tablespoon vegan butter
- 1/4 cup yellow onion finely chopped
- 1 teaspoon garlic minced
- 1 7-ounce can fire roasted green chiles, drained and chopped
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 3 cups vegan chicken-style broth
- 1 1/4 cups vegan half-and-half
- 1 1/2 cups vegan cheddar cheese shredded
Set a large saucepan over medium-high heat, then add the butter. When the butter is melted, add the onion and cook, stirring frequently for 1-2 minutes, until the onion is softened. Add the garlic and continue cooking for an additional 30 seconds.
Stir in the green chiles, cumin, and black pepper.
Add the chicken-style broth, half-and-half, and cheddar cheese. Cook, stirring frequently, for 5 minutes or until the soup is heated and the cheese is melted. Adjust seasoning to taste and serve hot.
Calories: 271kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 1197mg | Potassium: 134mg | Fiber: 2g | Sugar: 5g | Vitamin A: 788IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 1mg