Tex Mex Cream of Chicken Soup
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb ground chicken or 1/2 lb turkey
- 1⁄4 cup chopped onion
- 2 garlic cloves, minced
- 2 cups skim milk
- 10 3⁄4 ounces cream of chicken soup, light
- 1 (7 ounce) can kernel corn with sweet peppers, drained
- 3⁄4 cup tomatoes, chopped
- 4 ounces diced green chilies, drained
- 2 tablespoons fresh cilantro, chopped
- 1⁄4 teaspoon ground red pepper
- 1 cup monterey jack cheese, low-fat, shredded
- fresh cilantro (optional)
directions
- 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, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Add cheese; cook and stir until cheese melts.
- Garnish each serving with additional cilantro or parsley, if desired.
- 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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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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