Mexican Corn Soup
Recipe from Diabetic Living

Chicken shares the spotlight with corn in this well-seasoned main-dish soup. The broth is made with fat-free milk, so this recipe is low-fat and low in calories.

Mexican Corn Soup

by 5  people

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  • 1  16  ounce package 
    frozen whole kernel corn, thawed
  • 1   cup 
    reduced-sodium chicken broth
  • 1  4  ounce can 
    diced green chile peppers
  • 1   clove 
    garlic, minced
  • 1   tablespoon 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 2   cups 
    fat-free milk
  • 1   cup 
    chopped cooked chicken (about 5 ounces)
  • 1   cup 
    chopped tomatoes
  • 1   cup 
    shredded Monterey Jack cheese (4 ounces)
    Snipped fresh parsley (optional)
    Fresh oregano sprigs (optional)
In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
In a large saucepan, combine corn puree, remaining corn, chile peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat until just boiling. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. Makes 6 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 8, chol. (mg) 39, sat. fat (g) 4, carb. (g) 23, fiber (g) 1, pro. (g) 17, sodium (mg) 471, Starch () 1.5, Lean Meat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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