SOUTHWEST CHICKEN CORN CHOWDER

Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

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Ingredients

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges