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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ½ cups Butter
- 1 Onion, Chopped
- 1 clove Garlic, Minced
- 1 pound Fresh Broccoli, Chopped To Desired Consistency
- 1 can Rotel (10 Ounce Can) Diced Tomatoes And Green Chilies
- 1 box (32 Oz. Size) Chicken Broth
- 1 pound Velveeta Cheese Cut Into Cubes
- 1-½ cup Milk
- 1 Tablespoon Garlic Powder
- ⅔ cups Cornstarch
- ⅔ cups Water
- Salt And Pepper, to taste
- Optional Toppings: Sour Cream, Chopped Chives, Crumbled Bacon, Croutons And Even More Cheese
Preparation Instructions
In a stockpot, melt butter over medium heat. Add onions and garlic, and cook until soft. Then, add the broccoli and cook for about a minute.
Stir the Rotel and chicken broth into the vegetables and simmer the soup until broccoli is tender (10-15 minutes).
Reduce the heat and stir in the cheese, a couple cubes at a time. Add the milk and garlic powder and stir to combine.
In a small bowl, stir together cornstarch and cold water, until cornstarch is dissolved. Then, stir cornstarch mixture into soup. Increase the heat just a tad and bring to a boil, just long enough to thicken it.
Give the soup a taste and adjust seasoning if necessary (I used seasoned salt instead of kosher).
Top with sour cream, chopped chives, crumbled bacon, croutons and even more cheese (you deserve it!).
