Chicken Corn Chile Cheese Soup

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Chicken Corn Chile Cheese Soup Ingredients

1 lb Boneless skinless chicken	3 c Skim milk
1 md Onion chopped	2 c Shredded fat-free cheddar
2 Garlic cloves minced	1 cn (16-oz) cream-style corn
2 Chicken boullion cubes	1 cn (4-oz) chopped green
1 c Hot water	1 ts Cayenne pepper; less to
1 ts Cumin	1 md Tomato; chopped
16 oz Fat-free sour cream

Instructions for Chicken Corn Chile Cheese Soup

~-For those who like southwest-flavored things. Not too spicy, but its zippy! Modified from a recipe in a magazine. Cut chicken in small pieces. Brown chicken, onion and garlic in Pam and ICBINB until chicken is no longer pink. Dissolve bouillion in water; add to the pan along with the cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add milk, sour cream, cheese, corn, chilies and pepper. Cook and stir over low heat until the cheese is melted. Stir in tomato; serve immediately. Serves 8-10. Posted to Digest eat-lf.v097.n018 by jenk@midplains.net (Jennifer) on Jan 18, 1998

Main Ingredient: ChickenCuisine: Uncategorized