In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.
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|Serving Size: 1 Serving (978g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 280 (42%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 107.1mg||33 %|
|Sodium 1605.7mg||55 %|
|Potassium 1397mg||37 %|
|Total Carbohydrate 68.8g||20 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 59.1g|
|Protein 31.9g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 666
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