Prep 5 mins
Cook 20 mins
A lightened-up version of a comfort food favorite! I haven't made it yet, but will soon! From the Hamilton, OH Journal News, recipe by Jeanne Jones.
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalk celery, chopped
- 1 garlic clove, minced (I'll use more!)
- 473.18-709.77 ml fat free chicken broth
- 473.18 ml frozen corn, thawed
- 473.18 ml cooked chicken breasts, diced
- 113.39 g can green chilies
- 2.46 ml black pepper
- 14.79 ml cornstarch
- 354.88 ml fat-free half-and-half
- Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
- Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
- Dissolve cornstarch in the half and half, then stir into soup.
- Bring to a boil, then serve.
4.5 stars. I had 3 bowls (breakfast and lunch), and DH declared that this was a fine creamy soup (he generally avoids creamy soups) that just needed some Old Bay to add the final spicy kick. I tried that, and agree. By the way, I used 2 Tbsp. canola oil; my cookware needs the oil to saute well. I saved the rest for lunches this week; I don't think this will freeze well. Made for The Wild Bunch in ZWT8 for its trip to Mexico.
Made exactly per recipe except omitted celery (~blech~) & used 3 cloves of garlic. SUPER easy to put together. I used 3C chicken stock and got 7 servings at 1C each which I froze for grab'n'go lunches. The pepper gives it a nice zing. After trying it, I decided to add some salt to it (I used no-sodium chicken stock) and that definitely improved it! Thanks for sharing this!
Really good for a cold night dish.