Southwest Chicken Corn Chowder
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 9 servings (2-1/4 quarts).
“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
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 chiles, 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
-
1.
In a large nonstick saucepan, saute onion and garlic in oil until tender.
-
2.
Stir in the broth, soup, chicken and chiles 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.
Nutrition Facts
1 cup: 195 calories, 3g fat (1g saturated fat), 32mg cholesterol, 673mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
© 2024 RDA Enthusiast Brands, LLC