Chicken shares the spotlight with corn in this well-seasoned soup. Blending part of the corn with the chicken broth is an easy way to thicken the soup and boost the flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine half of the corn and the broth. Cover; blend until nearly smooth.

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  • In a large saucepan, combine corn puree, remaining corn, chiles, butter (or margarine), garlic, dried oregano (if using), salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.

Nutrition Facts

226 calories; protein 17.5g 35% DV; carbohydrates 23.4g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 9.7g; fat 8.4g 13% DV; saturated fat 4.1g 21% DV; cholesterol 39mg 13% DV; vitamin a iu 636IU 13% DV; vitamin c 7.6mg 13% DV; folate 13.4mcg 3% DV; calcium 224mg 22% DV; iron 1.1mg 6% DV; magnesium 22.2mg 8% DV; potassium 227.9mg 6% DV; sodium 470.6mg 19% DV.