Southwest Chicken Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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âMy family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!â The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1/2 teaspoon olive oil |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 cups cubed cooked chicken breast |
1 can (4 ounces) chopped green chilies, drained |
2 cans (14-3/4 ounces each) cream-style corn |
1 can (12 ounces) fat-free evaporated milk |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
6 tablespoons shredded reduced-fat cheddar cheese |
4-1/2 teaspoons chopped cilantro |
Directions:
1. In a large nonstick saucepan, saute onion and garlic in oil until tender.
2. Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro. Yield: 9 servings (2-1/4 quarts).
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