
Servings:
6 servings
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
1 cupreduced-sodium chicken brothsee savings

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1 16-ounce packagefrozen whole kernel corn, thawedsee savings

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1 4-ounce candiced green chile peppers, undrainedsee savings

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1clove garlic, mincedsee savings

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1 teaspoondried oregano, crushedsee savings

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1/2 teaspoonsaltsee savings

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1/4 teaspoonground black peppersee savings

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2 cupsfat-free milksee savings

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1 6-ounce packageTyson® Grilled & Ready® Refrigerated Southwestern Chicken Breast Strips, cut into 1/2-inch piecessee savings

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1 cupchopped tomatoessee savings

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1 cupshredded Monterey Jack cheese or Monterey Jack cheese with jalapeno pepperssee savings

Directions
1.
In a blender combine chicken broth and half of the corn. Cover; blend until nearly smooth.
2.
In a large saucepan combine the corn puree, remaining corn, chile peppers, garlic, oregano, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in milk, Grilled & Ready® Southwestern Chicken Strips, and tomatoes; heat until just boiling. Remove from heat. Stir in cheese until melted.
Serving Suggestion:
Garnish with snipped fresh parsley and/or fresh oregano sprigs.
Nutrition information
Calories 227, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 45 mg, Sodium 591 mg, Carbohydrate 23 g, Fiber 2 g, Protein 17 g, Daily Values: Vitamin A 16%, Vitamin C 22%.
Percent Daily Values are based on a 2,000 calorie diet
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