Southwestern Corn Chowder with Chicken
A corn chowder with a bit of a kick.
1 cup red, yellow and green pepper blend
1/4 cup hot salsa
3 tbsps corn starch
1 cup corn
1 1/2 cups skinless chicken breast, cooked, diced
1 1/2 cups lowfat milk
1 tsp cumin
1 tbsp olive oil
1 1/2 cups chicken broth soup
1 cup onions, chopped
Heat olive oil in fry-pan and add cumin, onions, peppers and corn. Saute til tender.
Add chicken, toss to mix. Cover and cook on low heat.
Meanwhile, place milk in saucepan and whisk in cornstarch on medium heat to thicken. Then add chicken broth and salsa.
Add sauce to vegetable/chicken mixture. Let simmer on low for 15 minutes.
Ladle into bowls. Add salt to taste.
in 1 serving of Southwestern Corn Chowder with Chicken.
, 44% carbs, 30% protein.
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