Clever Chicken Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 16 oz. chicken breast (skinless/boneless), finely chopped or diced- 16 oz. grape tomatoes, diced- 2 2/3 cup frozen yellow corn, thawed- 2 cups condensed cream of chicken soup- 2 cups low-sodium chicken broth- 2 TBSP Worstershire sauce- 2 TBSP lime juice- Garlic powder, garlic salt, onion powder, chili powder, and cilantro, to taste
- Set cooking pot (2 qt.) on medium-high heat. Drizzle pan with a little bit of olive oil and toss in chicken and worstershire sauce.
- Toss tomatoes with spices and lime juice, and let set for a few minutes while chicken is cooking.
- When chicken is almost fully cooked, throw in tomatoes and stir while cooking.
- As tomatoes are very hot and start to soften, toss in corn and mix in with tomatoes and chicken, stirring frequently. Cook mixture for 5-10 more minutes.
- Pour chicken broth into mixture and stir. Allow to cook until boiling, then reduce to medium heat and continue to allow broth to simmer for about 3-5 minutes.
- Add in condensed cream of chicken soup, 1 cup at a time, while stirring. Once condensed soup and broth are well-blended, add milk and stir.
- Cover and let the soup cook on very low heat for a while, to let the flavors blend together.
- Serve immediately, or store in serving-size containers for later.
Number of Servings: 4
Recipe submitted by SparkPeople user SCRIBBLEDIN.
- Toss tomatoes with spices and lime juice, and let set for a few minutes while chicken is cooking.
- When chicken is almost fully cooked, throw in tomatoes and stir while cooking.
- As tomatoes are very hot and start to soften, toss in corn and mix in with tomatoes and chicken, stirring frequently. Cook mixture for 5-10 more minutes.
- Pour chicken broth into mixture and stir. Allow to cook until boiling, then reduce to medium heat and continue to allow broth to simmer for about 3-5 minutes.
- Add in condensed cream of chicken soup, 1 cup at a time, while stirring. Once condensed soup and broth are well-blended, add milk and stir.
- Cover and let the soup cook on very low heat for a while, to let the flavors blend together.
- Serve immediately, or store in serving-size containers for later.
Number of Servings: 4
Recipe submitted by SparkPeople user SCRIBBLEDIN.
Nutritional Info Amount Per Serving
- Calories: 349.1
- Total Fat: 6.0 g
- Cholesterol: 80.6 mg
- Sodium: 929.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 4.1 g
- Protein: 34.8 g