Southwest Chicken Corn Chowder Recipe

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“My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!” The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

This recipe is:

Healthy

Quick

Diabetic Friendly

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Southwest Chicken Corn Chowder Recipe

Prep/Total Time: 25 min.

Yield: 9 Servings

10 15 25

Ingredients

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Directions

In a large nonstick saucepan, saute onion and garlic in oil until tender.
Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro. Yield: 9 servings (2-1/4 quarts).

Nutritional Facts 1 cup soup with 2 teaspoons cheese equals 206 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 669 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Originally published as Southwest Chicken Corn Chowder in Healthy Cooking April/May 2009, p46