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Southwest Chicken Corn Chowder

 Southwest Chicken Corn Chowder
“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
9 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Southwest Chicken Corn Chowder (continued)

Nutritional Facts: 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.