Southwest Chicken Corn Chowder Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
In a large nonstick saucepan, saute onion and garlic in oil until tender.
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.
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