| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups &, Stews |
7 |
Servings |
INGREDIENTS
| 2 |
|
Bacon slices |
|
|
Cooking spray |
| 1 |
lb |
Skinned and boned chicken breast halves, cut into bite-size pieces |
| 1 |
c |
Chopped onion |
| 1 |
c |
Diced red bell pepper |
| 2 |
|
Garlic cloves, minced |
| 4 1/2 |
c |
Fat-free chicken broth |
| 1 1/4 |
c |
Diced peeled red potatoes |
| 2 1/4 |
c |
Frozen whole-kernel corn |
| 1/2 |
c |
All-purpose flour |
| 2 |
c |
2% low-fat milk |
| 3/4 |
c |
Shredded cheddar cheese (3 ounces) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
TiP. Buy skinned, boned chicken breasts and preshredded cheese.
1. Cook bacon in a Dutch oven coated with cooking spray over medium heat
until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion,
bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and
potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until
potatoes are tender. Add corn; stir well. 2. Place flour in a bowl.
Gradually add milk, stirring with a whisk until blended; add to soup. Cook
over medium heat 15 minutes or until thick, stirring frequently. Stir in
cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings
(Serving size: 11/2 cups).
CALORIES 306 (22% from fat): FAT 7 5g (sat 4g, mono 2.2g, poly 0.6g);
PROTEIN 25g; CARB 33.7g; FIBER 2.9g; CHOL 58mg; IRON 1.6mg; SODIUM 376mg;
CALC 193mg
Recipe by: Cooking Light YEAR: 1996 ISSUE: Nov/Dec PAGE: 85 Posted to
MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on May 13, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”