Lunch: Jalapeño Chicken and Corn Chowder

This hearty main-dish chowder is full of chunky goodness, including sweet corn and juicy chicken. Jalapeño peppers give it a touch of spicy heat.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Jalapeño Chicken and Corn Chowder

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 Tbsp olive oil
1 medium yellow onion, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 medium jalapeño peppers, seeded and chopped
2 cloves garlic, peeled and smashed
4 ears sweet corn, kernels cut off the cob (or 4 cups frozen kernels, thawed and drained)
1 Tbsp no-salt seasoning (such as Mrs. Dash or sodium-free Spike seasoning)
½ teaspoon ground black pepper
4 cups fat-free, low-sodium chicken broth
2 cups chopped cooked chicken breast
1 cup nonfat plain Greek yogurt

Instructions

Heat the oil in a large soup pot over medium heat.
Add the onion, carrot, celery, jalapeño, garlic, and corn and sauté for 5 to 7 minutes. 
Add the no-salt seasoning, black pepper, and chicken broth. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes.
Remove the pot from the heat and puree about half of the soup, using an immersion blender or an upright blender. If using an upright blender, puree in batches and be sure not to overfill the blender. Return the puree to the pot.
Add the chicken and heat through. Remove the pot from the heat.
Stir in the yogurt and serve. Do not boil the soup once the yogurt is added. 
Recipe Cost: $8.57
Chef Tip: For a crunchy garnish, serve this soup with a few baked tortilla chips, crushed and sprinkled on top.
Choices: 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein