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“Ground red pepper and green chili peppers add a spiciness to this creamy soup. For an accompaniment, serve some cornbread or cornsticks with it. From "BHG Soups & Stews (Cooking for Today series)"”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Drain fat from pan.
  3. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper.
  4. Bring to boiling.
  5. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
  6. Add cheese; cook and stir until cheese melts.
  7. Garnish each serving with additional cilantro or parsley, if desired.
  8. Nutrition information per serving (Full fat ingredients): 375 calories, 24 g protein, 29 g carbohydrate, 19 g fat (9 g saturated), 68 mg cholesterol, 1481 mg sodium, 681 mg potassium.

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