Mexican Corn Soup

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.

Recipe from Diabetic Living
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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 salt
  • 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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