Chicken corn chile cheese soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts |
| 1 | medium | Onion chopped |
| 2 | Garlic cloves minced | |
| Pam; I Can't Believe It's Not Butter Spray | ||
| 2 | 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 |
Directions
~-For those who like southwest-flavored things. Not too spicy, but it's zippy! Modified from a recipe in a magazine.
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.v097.n018 by jenk@... (Jennifer) on Jan 18, 1998