Cliff and I love traveling to Arizona when we can to visit our son Tommy and his wife Angie, but sometimes we feel close to them when we savor a recipe full of the flavors of the Southwest. Mingling chicken, cheese, and corn with some splendid spices prompted Cliff to yell "Olé!"
2 cups (one 16-ounce can) Healthy Request Chicken Broth 1/2 cup chunky salsa (mild, medium, or hot) 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained 1/2 cup (3 ounces) finely diced cooked chicken breast 1 1/2 cup frozen whole-kernel corn, thawed 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 1/4 teaspoon black pepper 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
In a large saucepan, combine chicken broth, salsa, chicken soup, mushrooms, chicken, and corn. Bring mixture to a boil. Lower heat and simmer. Meanwhile, in a small bowl, combine dry milk powder and water. Stir milk mixture into chicken mixture. Continue simmering for 5 minutes or until cheese melts, stirring often.
Hints: 1. If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli. 2. Thaw corn by placing in a colander and rinsing under hot water for one minute.
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