Friday, October 26, 2012

Southwest Chicken & Corn Chowder

Adapted from a Hungry Girl recipe.

  • 1 lb chicken breast or tenderloins
  • 3.5 cups of water
  • 2 Chicken bullion cubes
  • 1 14.5 oz can of cream corn
  • 1 14.5 oz can of navy beans
  • 1/2 cup mashed potato flakes
  • 1/2 cup Almond Breeze, Unsweetened almond milk
  • 2 TBSP chopped jalepeno peppers
  • 1 TBSP minced onion
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 2 TBSP cilantro
  • 1/2 tsp each salt & pepper
  1. Cut the chicken into pieces and boil in the 3.5 cups of water for 12-15 minutes.  Remove the chicken with a fork and cool.  Keep the water/broth.
  2. While the chicken cools, add the bullion cubes, corn, beans, peppers, potato flakes, milk and spices to the pot and bring to a simmer.
  3. Once the chicken is cool enough to handle, shred it into pieces and add it to the pot.
  4. Simmer until warm and thick.
Makes 5 servings

Nutrition
Calories 200
Fat 1g
Cholesterol  45mg
Sodium 1442mg
Potassium 256mg
Carbs 24g
Fiber 7g
Sugars 4.5g
Protein 24g

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