Monday, April 22, 2013
creamy chicken corn chowder
Hall of Fame! You'll have to trust me on this because these photos stink. I get really annoyed when my lousy photography skills get in the way of a good meal. This soup is the perfect soup for me. Rich and creamy. I am not a bean-eater so I put a bowl of beans on the side for those in the family who enjoy them.
creamy chicken corn chowder (adapted from 71 Toes)
6 cups chicken broth (I used 6 cups water and 6 teaspoons bouillon)
1 package light cream cheese
1 onion, chopped
2 cloves garlic, minced
3 cups mild Pace picante sauce
3 chicken breasts, shredded (I cooked mine in a slow cooker)
1 (4 ounce) can green chiles
1 cup frozen sweet corn
1 can black beans, drained (I served those on the side)
cheese for serving, optional
Saute onion and garlic in 2 tablespoons olive oil. Add broth, cream cheese, corn, salsa, beans and bring to a boil. Add the chicken and heat until chicken is hot.
You may serve with cheese, sour cream, avocado, etc. but I thought it was perfect without (and fewer fat grams and calories!).