Low Fat Spicy Three Pepper Soup with Tomato and Cheese

Low Fat Spicy Three Pepper Soup with 

Tomato and Cheese

2 medium onions, chopped
1 cup chopped red or green bell pepper (or a combination)
1 1/2 tablespoons olive oil
1 small clove garlic, peeled and minced
1 to 2 tablespoons seeded, finely chopped jalapeño pepper (or to taste)
2 tablespoons all-purpose white flour
3 cups fat-free, low-sodium, or regular chicken broth
1 1/2 cups peeled and coarsely chopped (1/2-inch pieces) boiling potatoes
1/2 teaspoon dried thyme leaves
1/3 cup shredded reduced-fat sharp cheddar cheese
1 4-ounce can chopped mild green chilies, drained
1 medium tomato, peeled, cored, and diced medium-fine
1/2 cup reduced-fat milk
Salt and black pepper to taste (optional)

In a large saucepan, combine the onion, bell pepper and oil. Cook
over medium-high heat, stirring frequently, 4 to 6 minutes, until the
onion is soft. Stir in the garlic and jalapeños; cook 30 seconds
longer. Stir in the flour until evenly incorporated. Stir in the
broth, potatoes, and thyme. Bring to a boil over high heat. Reduce
the heat; simmer, uncovered, stirring occasionally, until the
potatoes are tender, 8 to 10 minutes. 

Scoop up a generous 1 1/2 cups vegetables, and 1 cup broth from the saucepan, placing them in a blender or food processor. Cool slightly. Then, add the cheese to the vegetables and broth. Blend or process until completely pureed and smooth; set aside. Add the green chilies and chopped tomato to the saucepan mixture. Bring the mixture to a simmer. Cook 5 to 7 minutes longer, until the tomato is just cooked through. Return the cheese-vegetable mixture to the soup. Stir in the milk. Watching carefully, reheat to hot but not boiling. Add salt and pepper, if desired.

Servings: 6 Serving Size: 1 cup