Friday, September 2, 2011

Cream of Chile-Chicken Soup

With both me and the husband having a cold a warm soup is just what the doctor ordered. This creamy soup is simple to make. I like how it uses ground chicken instead of rotisserie chicken or another way to prepare chicken. Feel free to make substitutions as needed. Serve with cornbread muffins or crackers. I hope you enjoy!
  • 8 oz ground chicken
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups milk
  • 1 10-3/4 oz can condensed cream of chicken soup
  • 1 7-oz can whole kernel corn with peppers, drained
  • 1 medium tomato, chopped
  • 1 4-oz can diced green chile peppers, drained
  • 2 tbsp snipped cilantro or parsley
  • 1/4 tsp ground red pepper
  • 1 cup shredded Monterey Jack cheese
  1. In a large saucepan or Dutch oven cook ground chicken, onion, and garlic until chicken is no longer pink and onion is tender.
  2. Stir in milk, cream of chicken soup, corn, chopped tomato, chile peppers, cilantro or parsley, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.
  3. Add Monterey Jack cheese. Cook and stir until cheese is melted.
Makes 4 servings. 375 calories per serving.

No comments:

Post a Comment