Southwestern Chicken Corn Chowder
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Southwestern Chicken Corn Chowder calories by ingredient
Number of Servings: 10
Ingredients
-
1 onion, chopped
1 lb. chicken breast, cut into quarters
3 cloves garlic, minced
1 can rotel or other canned diced tomatoes with green chiles (pick eyour heat)
1 package frozen corn (no sauce)
1 can white beans
4 cups chicken stock, broth - whatever you use
1 cup skim milk
1 tsp chili powder plus some to season chicken with
2 teaspoons cumin
1 teaspoon oregano
1 TBS olive oil
3/4 cup low fat sour cream
1/2 cup shredded mexican cheese (i.e. Kraft cheddar and jack)
Directions
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.