As I'm writing this I can tell you that it isn't really soup weather. The sky is clear of clouds and I sincerely hated the black leather seats as they scorched my skin. That said, I still want this soup. I want this spicy delicious goodness so much that I plan on making another batch, just to freeze and keep on hand.
Did I mention this is the easiest soup I have ever made, and it is also pretty darn healthy.
Mexican Chicken Corn Chowder
1 can fat free cream of chicken soup
1 can fat free chicken broth
1 can diced tomatoes
1 can yellow, no sugar added, corn
1 small can diced green chiles
2 stalks celery, chopped
1 cup shredded (or chopped) carrots
1.5 pounds chicken breast, no skin, chopped
6 oz low fat cheddar cheese, cubed
1 cup fat free sour cream
Combine everything but the cheese and sour cream into a crockpot. Cook on low heat for 4 hours or so until the chicken is cooked through.
Stir in the cheese and sour cream, heat another 10-15 minutes until the cheese is melted.
This version is very mild, I like to add Siracha or hot sauce to my bowl before devouring and licking the bowl clean.
This makes a lot of soup, in fact when I first saw how much it made I was a bit nervous we wouldn't be able to finish it. After sharing with friends I was still able to sneak it for lunch several days in a row before my family had a chance at the leftovers.
I mentioned it was healthy. Not only did I find this soup filling, it is also low cal, and pretty low fat. Obviously cutting out the cheese would make a difference here, but the Minnesotan in me couldn't do it.
Here is the nutrition info based on the ingredients I used:
1 recipe makes 9 servings.
Total Fat 3.2 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 55.7 mg
Sodium 767.6 mg
Potassium 326.9 mg
Total Carbohydrate 14.0 g
Dietary Fiber 2.3 g
Sugars 3.8 g
Protein 24.7 g
Vitamin A 42.7 % Vitamin B-12 6.9 % Vitamin B-6 23.2 %
Vitamin C 11.4 % Vitamin D 0.0 % Vitamin E 1.2 %
Calcium 15.6 % Copper 3.0 % Folate 5.5 %
Iron 5.7 % Magnesium 7.9 % Manganese 4.3 %
Niacin 45.0 % Pantothenic Acid 8.8 % Phosphorus 26.4 %
Riboflavin 8.5 % Selenium 24.0 % Thiamin 5.2 %
Zinc 7.3 %