Chicken Corn Soup/Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 Tbsp olive oil4 boneless chicken breasts, no skin1 cup chopped onion1 cup chopped celery1.5 cups chopped carrots3 cups low sodium chicken broth1 box Trader Joe's creamy corn and roasted pepper soup (4 cups)1 bag frozen yellow sweet corn (roasted) (16 oz)1/2 bag frozen cut white corn (8 oz)
makes about 14 one-cup servings
Heat oil in a sturdy soup pan. (This is the pan you will cook the soup in, so make sure it can hold at least 14 cups.)
Brown chicken breasts, about 5 minutes each side.
Add onions, celery, and carrots. Sautee a few minutes.
Slowly add chicken broth to cover breasts and veggies.
Cover and cook over low heat, about one hour.
Add creamy corn & roasted pepper soup.
Add frozen corn.
Cook on low for another hour.
Remove chicken breasts and shred/cut into bite-sized pieces. Mix chicken back into the soup.
Garnish with cilantro and/or sour cream, if desired.
Number of Servings: 14
Recipe submitted by SparkPeople user RITASTRONG.
Heat oil in a sturdy soup pan. (This is the pan you will cook the soup in, so make sure it can hold at least 14 cups.)
Brown chicken breasts, about 5 minutes each side.
Add onions, celery, and carrots. Sautee a few minutes.
Slowly add chicken broth to cover breasts and veggies.
Cover and cook over low heat, about one hour.
Add creamy corn & roasted pepper soup.
Add frozen corn.
Cook on low for another hour.
Remove chicken breasts and shred/cut into bite-sized pieces. Mix chicken back into the soup.
Garnish with cilantro and/or sour cream, if desired.
Number of Servings: 14
Recipe submitted by SparkPeople user RITASTRONG.
Nutritional Info Amount Per Serving
- Calories: 202.6
- Total Fat: 5.8 g
- Cholesterol: 39.1 mg
- Sodium: 248.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.4 g
- Protein: 18.8 g
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