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Southwest Chicken Cheese Soup*




Source of Recipe


Healthy Exchanges


List of Ingredients





2 cups Campbell's Healthy Request Chicken broth (1-16 oz can)
1/2 cup chunky salsa
1 can Campbell's Healthy Request Cream of Chicken soup
1/2 cup sliced mushrooms, canned, drained
1/2 cup cooked chicken breast, diced
1-1/2 cups whole kernel corn, frozen
1/3 cup nonfat dry milk powder
1/2 cup water
1/4 teaspoon black pepper
3/4 cup reduced fat cheddar cheese (3 oz)

In a large saucepan, combine chicken broth, salsa, chicken soup, mushrooms, chicken breast and corn. Bring mixture to a boil. Lower heat. 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 cooking, stirrinf often, until cheese is melted.

Serves 4 (1-1/2 cups)
HE: 1-3/4 Pr, 3/4 Br, 1/2 Ve, 1/4 SM, 1/2 St, 16 OC
209 calories, 5 gm Fa, 18 gm Pr, 23 gm Ca, 942 mg So, 2 gm FI
Diabetic: 2 Mt, 1-1/2 St, 1/2 Ve

Freezes well

NOTE: I add two small potatoes which increase the calorie count somewhat but makes a thicker, heartier soup. I dice the potatoes and cook in the chicken broth until well done. With a potato masher, break up about half of the cooked potatoes to chicken the soup. Proceed with previous instructions.



Recipe