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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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

  • 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; 4.1 g saturated fat; 39 mg cholesterol; 471 mg sodium. 228 mg potassium; 23.4 g carbohydrates; 1.5 g fiber; 10 g sugar; 17.5 g protein; 636 IU vitamin a iu; 8 mg vitamin c; 13 mcg folate; 224 mg calcium; 1 mg iron; 22 mg magnesium;