Southwestern Creamy Chicken and Corn Soup

1 tablespoon margarine

1 medium onion -- chopped, 1/2 cup

4 boneless skinless chicken breast halves -- cut

crosswise - into 1/4 inch strips 1/4 cup all-purpose flour

1/2 teaspoon salt

4 cups skim milk

2 15 oz.cans cream style corn

4 1/2 ounce can chopped green chilies

2 ounce jar chopped pimeinto

Melt margarine in nonstick Dutch oven or large saucepan over Medium heat. Add onion, cook and stir 2 minutes. Add chicke ; cook and stir 3 minutes. cover; cook 5 minutes or until chicken is no longer pink and onion is tender. Stir in flour nad salt until well blended. Gradually add milk, cooking and stirring over Medium-High heat until thickened and bubbly. Add all remaiing ingredients; cook until thoroughly heated. Makes 6 (1 2/3 cups) servings. Per serving: 310 calories, 5 grams fat, 8% CFF, 50 mg. cholesterol, 880 mg. sodium MC formatting by Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat

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