Mexican Corn Chicken Soup
Soup
Prep time:
10 mins
Total time:
45 mins
INGREDIENTS
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 (4 oz) can green chlles
- 2 (11 oz) cans summer crisp corn
- 1 (15 oz) can creamed corn
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Mexican oregano
- 1 tablespoon ground cumin
- 3 boneless, skinless chicken breasts, cooked and shredded
- 2 cups Monterey Jack Cheese, shredded
- 1 cup whole milk (or half and half)
INSTRUCTIONS
- In large Dutch oven, brown onion and pepper in butter; add garlic and cook another 2 minutes. Stir in green chiles, corn, creamed corn, black beans, chicken broth, bay leaf, salt, pepper, oregano and cumin. Bring to a simmer and cook over low heat for 20 to 30 minutes until mixture has reduced by about one-third.
- Add chicken and simmer for 5 minutes. Stir in cheese and milk to chicken mixture, until cheese is melted and mixture is heated through.
- Garnish with cilantro and avocado, if desired.
NOTES
Exchanges: 2 Fat; 2 Carbohydrate; 4 Protein
NUTRITION INFORMATION
SERVES:
8
CALORIES:
360
FAT:
12g
CARBOHYDRATES:
31g
PROTEIN:
25g
CHOLESTEROL:
70mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
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