Southwestern creamy chicken and corn soup

 
                 Southwestern Creamy Chicken and Corn Soup
 
 Recipe By     : Fast and Healthy Magazine, Sept/Oct. '97, p. 22
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Bobbie  Not Sent                 Chicken
                 Corn                             Healthwise
                 Onions                           Soups,Stocks & Chowder
                 Pillsbury                        Fast And Healthy Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 bobbi744@sojourn.com
 Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat
 
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