Chicken chile cheese soup

Yield: 1 Servings

Measure Ingredient
1 pounds Boneless skinless chicken breasts
1 medium Onion chopped
2 \N Garlic cloves minced
\N \N Pam, I Can't Believe It's Not Butter Spray
2 \N Chicken boullion cubes
1 cup Hot water
1 teaspoon Cumin
16 ounces Fat-free sour cream
3 cups Skim milk
2 cups Shredded fat-free cheddar cheese
1 can (16-oz) cream-style corn
1 can (4-oz) chopped green chilies, undrained
1 teaspoon Cayenne pepper, less to taste
1 medium Tomato, chopped

Cut chicken in small pieces. Brown chicken, onion and garlic in Pam and ICBINB until chicken is no longer pink. Dissolve bouillion in water; add to the pan along with the cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add milk, sour cream, cheese, corn, chilies and pepper. Cook and stir over low heat until the cheese is melted. Stir in tomato; serve immediately. Serves 8-10.

Posted to Digest eat-lf.v096.n208 Date: Sun, 03 Nov 1996 15:56:25 -0600 From: Jennifer <nifer@...>

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