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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.4
  • Total Fat: 7.0 g
  • Cholesterol: 33.3 mg
  • Sodium: 710.2 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.7 g

View full nutritional breakdown of MEXICAN CORN SOUP calories by ingredient
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MEXICAN CORN SOUP

Submitted by: SUSIEHAYES


Number of Servings: 8

Ingredients

    16 OZ WHOLE KERNEL CORN
    1 CUP BROTH,CHICKEN
    4 OZ JALEPENOS
    1 CLOVE GARLIC
    1 TBSP OREGANO
    1/2 TSP SALT
    1/4 TSP PEPPER
    2 CUP FAT FREE MILK
    1 CUP COOKED CHICKEN BREAST
    14.5 CANNED DICED TOMATOES
    1 CUP MONTEREY/CHEDDAR SHREDDED CHEESE
    PARSLEY
    FRESH OREGANO

Directions

IN A BLENDER , COBINE HALF OF THE CORN AND THE CHICKEN BROTH. COVER ; BLEND UNTIL NEARLY SMOOTH
IN A LARGE SAUCE PAN , COMBINE CORN PUREE, REMAINING CORN, PEPPERS, GARLIC,OREGAN , SALT AND BLACK PEPPER. BRING TO BOILING; REDUCE HEAT.
SIMMER, UNCOVERED FOR 10 MIN. STIRRING OCCASIONALLY
STIR IN MILK, CHICKEN , TOMATOES , AND HEAT UNTIL JUST BOILING . REMOVE FROM HEAT . STIR IN CHEESE UNTIL MELTED.
GARNISH WITH PARSLEY AND OREGANO SPRIGS.

Number of Servings: 8

Recipe submitted by SparkPeople user SUSIEHAYES.






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