Lunche for 4

Creamy Mexican Vegetable Soup

Name: Creamy Mexican Vegetable Soup
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/4 cup olive oil; 1 16-18 ounce bag frozen vegetables; 1 1-quart container broth—vegetable; 1/2 cup heavy cream or half-and-half; chopped herbs like cilantro (optional)

$1.65for 420 minServes 4

Frozen vegetables simmer in broth with chili before cream is stirred in for a quick, smooth Mexican soup.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Frozen vegetables, 1 oz$0.10/oz typical	1 oz	$0.10Typical price
	Broth, 1 oz$0.07/oz typical	1 oz	$0.07Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$1.65

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Mexican Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$0.41 per serving$1.65 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/4 cup olive oil
1 16-18 ounce bag frozen vegetables
1 1-quart container broth—vegetable
1/2 cup heavy cream or half-and-half
chopped herbs like cilantro (optional)

Steps

Heat the olive oil in a 4-quart pot over medium heat and cook the frozen vegetables for 4 minutes.
Add the dried chili and vegetable broth, then bring the soup to a boil.
Reduce the heat and simmer uncovered for 10 minutes, until the vegetables are tender.
Stir in the heavy cream and cook for 2 minutes without boiling.
Remove the chili and stir in the chopped herbs before serving.