Yippee-Ki-Yay Spicy Southwest Chicken Chowder
Spice up your life with a bowlful of this hearty soup! Flavor, fiber, and all that protein -- poultry power!
Ingredients:
Ingredients:
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can black beans, drained and rinsed
One 14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
Directions:
In a crock pot, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
Season chicken with salt and black pepper and place in the crock pot. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the crock pot. Stir in potato flakes, sour cream, and cilantro. Enjoy!
MAKES 10 SERVINGS
HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder.
One 15-oz. can black beans, drained and rinsed
One 14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
Directions:
In a crock pot, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
Season chicken with salt and black pepper and place in the crock pot. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the crock pot. Stir in potato flakes, sour cream, and cilantro. Enjoy!
MAKES 10 SERVINGS
HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder.
I was excited to try this recipe because I love chowder. This recipe did not turn out as thick as chowder usually is, but the flavor was delicious! I really love the addition of the cilantro at the end for that fresh flavor.
PER SERVING (1/10th of recipe, about 1 cup): 163 calories, 1.5g fat, 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein
Lillien, Lisa. "The Adventures of Souper Girl! (New Recipes!)." Hungry Girl. 5 Jan. 2012. Web. 16 Feb. 2012. http://www.hungry-girl.com/weighin/show/2180
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