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Southwestern Chicken-Cheese Soup
Heart Smart Healthy Exchanges p.60
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.
Serves 4 (1 1/2 cups) - each serving equals:
HE: 1 3/4 Pr, 3/4 Br, 1/2 Ve, 1/4 Sm, 1/2 Sl, 13 Opt. Cal.
259 cal, 7g Fa, 23g Pr, 26g carb, 987mg So, 276mg Ca, 2g Fi
Diabetic: 1 1/2 Meat, 1 1/2 Starch, 1/2 vegetable
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."