Southwestern Chicken Cheese Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Southwestern Chicken-Cheese Soup --freezes well--Serves 4 (1 1/2 cups)
(I had this the other day--it was really good!)
2 cups (one 16 oz can) Healthy Request Chicken Broth
1/2 cup chunky salsa (mild, medium, or hot)
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
1/2 cup (3 oz) finely diced cooked chicken breast
1 1/2 cups frozen whole-kernel corn, thawed
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1/4 teaspoon black pepper
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese
In a large saucepan, combine chicken broth, salsa, chicken soup,
mushrooms, chicken, and corn. Bring mixture to a boil. Lower heat and
simmer. Meanwhile, in a small bowl, combine dry milk powder and water.
Stir milk mixture into chicken mixture. Add black pepper and Cheddar
cheese. Mix well to combine. Continue simmering for 5 minutes or until
cheese melts, stirring often.
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked chicken
breast from your local deli.
2. Thaw corn by placing in a colander and rinsing under hot
water for
one minute.
Each Serving Equals: 259 Calories ; 7 gm Fat ; 23 gm Protein ; 26 gm
Carbohydrate
987 mg Sodium ; 276 mg Calcium ; 2 gm Fiber
HE: 1 3/4 Protein; 3/4 Bread; 1/2 Vegetable; 1/4 Skim Milk; 1/2 Slider;
13 Opt Calories
Recipe
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