Description
Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
Ingredients
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 clove garlic, minced
- 4 cups low-sodium chicken broth
- 1 ½ cups frozen corn
- 1 cup skim milk
- 1 tablespoon cornstarch, or more as needed
- 1 cup white beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- ½ teaspoon salt (Optional)
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a saucepan over medium heat; saute chicken
- onion
- red bell pepper
- and garlic until chicken is no longer pink in the center and onion is tender
- 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
- Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil
- reduce heat
- and simmer until thickened
- about 15 minutes. Stir white beans
- Cheddar cheese
- salt
- and pepper into soup; simmer until cheese is melted
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6