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Ingredients
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1 tablespoon butter
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1 medium onion, chopped
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½ cup red bell pepper, chopped
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1 cup medium tomato, chopped
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1 clove garlic, chopped
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⅛ teaspoon salt
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⅛ teaspoon ground black pepper
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1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
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¾ cup milk
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1 cup shredded Cheddar cheese
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8 ounces elbow macaroni, cooked and drained
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2 tablespoons chopped cilantro
Directions
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Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
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Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
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Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
Nutrition Facts (per serving)
240 | Calories |
10g | Fat |
29g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 240 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 25% |
Cholesterol 22mg | 7% |
Sodium 420mg | 18% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 9g | 18% |
Vitamin C 16mg | 18% |
Calcium 141mg | 11% |
Iron 1mg | 7% |
Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.