Tex Mex Cream of Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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) 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 tomato, 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:
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.
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