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
- In a large saucepan or Dutch oven cook ground chicken, onion, and garlic until chicken is no longer pink and onion is tender.
- 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.
- Add Monterey Jack cheese. Cook and stir until cheese is melted.
Makes 4 servings. 375 calories per serving.
No comments:
Post a Comment