Mexicali Broccoli-Cheese soup Recipe

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Ingredients

2 T. olive oil
1 large white onion, chopped
1 large carrot, diced (I used frozen carrots and defrosted them and chopped them then added them to the broth later.)
2 stalks celery, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 T. flour
1/2 t. dry mustard
1/8 t. cayenne
1/4 t. ground coriander
1/4 t. chili powder
32 oz. reduced sodium chicken stock
2 c. broccoli crowns, chopped
1 c. plain Greek yogurt
1/8 t. sea salt
1/4 t. fresh ground black pepper
1 c. shredded Mexican blend cheese (I used a chipotle chedder mix.)

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