Southwestern Creamy Chicken and Corn Soup

* Exported from MasterCook *

Southwestern Creamy Chicken and Corn Soup

Recipe By : Fast and Healthy Magazine, Sept/Oct. '97, p. 22
Serving Size : 6 Preparation Time :0:30
Categories : Bobbie Not Sent Chicken
Corn Healthwise
Onions Soups,Stocks & Chowder
Pillsbury Fast And Healthy Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine
1 medium onion -- chopped, 1/2 cup
4 boneless skinless chicken breast halves -- cut
crosswise
- into 1/4 inch strips
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups skim milk
2 15 oz.cans cream style corn
4 1/2 ounce can chopped green chilies
2 ounce jar chopped pimeinto

Melt margarine in nonstick Dutch oven or large saucepan over Medium heat.
Add onion, cook and stir 2 minutes. Add chicke ; cook and stir 3 minutes.
cover; cook 5 minutes or until chicken is no longer pink and onion is tender.
Stir in flour nad salt until well blended. Gradually add milk, cooking and
stirring over Medium-High heat until thickened
and bubbly. Add all remaiing ingredients; cook until thoroughly heated.
Makes 6 (1 2/3 cups) servings.
Per serving: 310 calories, 5 grams fat, 8% CFF, 50 mg. cholesterol, 880 mg.
sodium
MC formatting by bobbi744@sojourn.com
Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat

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