Saturday, January 30, 2010

Mexican Chicken & Corn Soup - Recipe

I am pulling from 3 different recipes here.

12 oz  cooked chicken, chopped up (I used all dark meat from a roasted chicken)
2 tsp oil (I used extra virgin olive oil)
1/2 cup onion, chopped
1 clove garlic, minced
2 cubes chicken bouillon, dissolved in 1 cup hot water
2 cup skim milk
2 oz light cream cheese, softened and cubed
1 tsp cumin
1 tsp dried oregano
1 medium tomato, diced
1 tsp chipotle peppers in adobo sauce (optional, for heat)
2 cups fresh or frozen corn (you can pre-cook this if you want)
salt and pepper to taste

1. In a good sized stock pot, sautee the onion and garlic in oil until tender.

2. Add water with bouillon and milk. Add cream cheese and stir until melted. Stir in cumin, oregano, chipotle peppers, and tomato. Add salt and pepper.

3. Add corn and chicken. Heat until chicken is warm and corn is cooked through.

Makes 4-6 servings.

Using the numbers from my labels and's nutritional database, I got the following for 4 servings:

290 calories, 9.6 g fat, 26.8 g carbs (1.8 g fiber), 24.5 g protein, 6 WW points/Core+1

This was pretty darn good, with just enough spice. I'll make it again, but I might try to thicken the broth up a bit with cornstarch.

1 comment:

Melty said...

I make Mexican Chicken Tortilla soup ALL.THE.TIME. It's similiar. It's basically all veggies but I tend to overeat it because it's so good. I'm actually going to eat it for supper right now!