Southwestern Creamy Chicken & Corn Soup
Submitted by didykie
Creamy Southwestern chicken and corn soup made with skim milk, green chiles, and pimentos. A lighter take on cheesy corn chowder that’s ready in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
40 minAll the creamy comfort of a loaded corn chowder, but lighter than you’d expect.
Thin-sliced chicken breast cooks right in the pot with onions, then gets thickened with flour and skim milk into a velvety base. Creamed corn brings natural sweetness and body, while chopped green chiles and pimentos add color and a gentle Southwestern warmth.
No heavy cream, no cheese, no guilt. Just a satisfying bowl of soup that comes together on a weeknight without any fuss.
Pro Tips
- Slice the chicken thin so it cooks quickly and evenly right in the soup.
- Stir constantly when adding the milk to the flour mixture to avoid lumps forming.
- Add a pinch of cumin or smoked paprika if you want to push the Southwestern flavor even further.
Ingredients
Directions
Melt margarine in large saucepan over medium heat.
Add onion, cook and stir 2 minutes.
Add chicken, cook and stir 3 minutes.
Cover; cook 5 minutes or until chicken is no longer pink and onion is tender.
Stir in flour and salt until well blended.
Gradually add milk, cooking and stirring over medium-high heat until thickened and bubbly.
Add all remaining ingredients; cook until thoroughly heated.
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