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.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
Makes 6 main-dish servings.
Ingredients
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1 16-ounce package frozen whole kernel corn, thawed
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1 cup reduced-sodium chicken broth
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1 4-ounce can diced green chile peppers
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1 clove garlic, minced
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 cups fat-free milk
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1 cup chopped cooked chicken (about 5 ounces)
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1 cup chopped tomatoes
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1 cup shredded Monterey Jack cheese (4 ounces)
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Snipped fresh parsley (optional)
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Fresh oregano sprigs (optional)
Directions
1.
In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
2.
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
Calories 226, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 39 mg, Sodium 471 mg, Carbohydrate 23 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Quick Chicken and Corn Chowder
Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.
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