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
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Ingredients

Directions

  • 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; 8.4 g total fat; 39 mg cholesterol; 471 mg sodium. 23.4 g carbohydrates; 17.5 g protein; Full Nutrition

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