1. Mix milk and muffin mix in a bowl until well combined. Meanwhile, heat butter in large Dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin,and oregano and cook until fragrant , about 30 seconds. Add broth, chicken,and sweet potatoes. Bring to boil, reduce heat and simmer until sweet potatoes are just tender, about 8 minutes.
2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve. Soup can be refrigerated in airtight container for up to 3 days.
Cook's Country February-March 2007 Recipe Contest Chicken Soups
Recipe by Mary Ann Lee Clifton Park, NY Grand Prize Winner
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (407g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 134 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 75mg||23 %|
|Sodium 1494.4mg||52 %|
|Potassium 817.3mg||22 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 36.3g|
|Protein 35.5g||51 %|
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Calories per serving: 437
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