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Mexican Chicken and Corn Soup


Serves: 6 cups

Prep Time: 15 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

This is a hit with all ages.

Ingredients

2 1/2 cups corn, frozen white kernels

1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/2 pepper(s), bell, red, yellow, or green

1 can (4 ounces) green chilies, mild in can already chopped

2 tablespoons butter

1 teaspoon garlic, bottled minced

1 teaspoon oregano, dried leaves

1/4 teaspoon pepper, black, ground

2 cups milk, 2% fat

1 cup rotisserie chicken or precooked chicken, skin removed

2 tomato(es), medium, chopped

1 cup cheese, cheddar or jack, shredded

2 tablespoons parsley, fresh, optional

Preparation

In a blender or food processor blend 1 cup of the corn, the bell pepper and all of the chicken broth until fairly smooth. In a large saucepan, mix the corn puree, green chilies, butter, garlic, oregano and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the milk, chicken and tomatoes and heat through. Remove from heat and stir in the cheese until melted. Garnish with snipped parsley.

Nutrition

Per Serving About: 280 calories, 13 g fat, 7 g saturated fat, 0 g trans fat, 18 g protein, 26 g carbohydrates, 4 g dietary fiber, 380 mg sodium


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