Directions:
- Spray large nonstick saucepan with cooking spray; heat over medium heat until hot.
- Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken.
- Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender.
- Place 1 cup corn mixture in food precessor or blender with 1 to 2 tablespoons water and process until finely chopped; set aside.
- Add carrots, jalapeno pepper, if desired, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown.
- Return chicken to saucepan.
- Stir in broth, milk, reserved corn and salt; bring to a boil.
- Reduce heat to low and simmer, covered, 15 to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.08 Kcal (2316 kJ) | ||
| Calories from fat | 213.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.74g | 37% | |
|---|---|---|---|
| Cholesterol | 64.19mg | 21% | |
| Sodium | 1675.57mg | 70% | |
| Potassium | 1016.09mg | 22% | |
| Total Carbs | 55.32g | 18% | |
| Sugars | 10.69g | 43% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 25.79g | 52% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 162.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 99.02 Kcal (415 kJ) | ||
| Calories from fat | 38.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 37% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 21% | |
| Sodium | 299.98mg | 70% | |
| Potassium | 181.92mg | 22% | |
| Total Carbs | 9.9g | 18% | |
| Sugars | 1.91g | 43% | |
| Dietary Fiber | 1.08g | 24% | |
| Protein | 4.62g | 52% | |
| Vitamin C | 3.7mg | 35% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 7% | |
| Calcium | 29mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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