Southwestern Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 onion, chopped1 lb. chicken breast, cut into quarters3 cloves garlic, minced1 can rotel or other canned diced tomatoes with green chiles (pick eyour heat)1 package frozen corn (no sauce)1 can white beans4 cups chicken stock, broth - whatever you use1 cup skim milk1 tsp chili powder plus some to season chicken with2 teaspoons cumin1 teaspoon oregano1 TBS olive oil3/4 cup low fat sour cream1/2 cup shredded mexican cheese (i.e. Kraft cheddar and jack)
Cut chicken in quarters and sprinkle with chili powder.
Saute onion in olive oil about 3-5 minutes.
Add garlic & chicken and cook 5 - 8 minutes or until just done.
Remove chicken and add chicken broth, Rotel, cumin & oregano to onions/garlic.
Simmer soup about 15 minutes.
While simmering shred chicken with 2 forks
Then stir in sour cream & cheese until smooth
Add chicken, corn and beans.
Bring to light boil and simmer again 10 - 15 minutes.
Serve with crushed baked tortilla chips.
Number of Servings: 10
Recipe submitted by SparkPeople user SEELESSME.
Saute onion in olive oil about 3-5 minutes.
Add garlic & chicken and cook 5 - 8 minutes or until just done.
Remove chicken and add chicken broth, Rotel, cumin & oregano to onions/garlic.
Simmer soup about 15 minutes.
While simmering shred chicken with 2 forks
Then stir in sour cream & cheese until smooth
Add chicken, corn and beans.
Bring to light boil and simmer again 10 - 15 minutes.
Serve with crushed baked tortilla chips.
Number of Servings: 10
Recipe submitted by SparkPeople user SEELESSME.
Nutritional Info Amount Per Serving
- Calories: 206.7
- Total Fat: 8.7 g
- Cholesterol: 41.3 mg
- Sodium: 912.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.5 g
- Protein: 19.4 g
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