*  Exported from  MasterCook  *

                Southwestern Creamy Chicken and Corn Soup

Recipe By     : Fast and Healthy Magazine, Sep/Oct '97, p. 22
Serving Size  : 6    Preparation Time :0:30
Categories    : Soups                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Margarine
   1      md            Onion -- chopped (1/2 c)
   4                    Boneless skinless chicken breast
                        - halves -- cut crosswise into
                        - 1/4" strips
     1/4  c             All-purpose flour
     1/2  ts            Salt
   4      c             Skim milk
  30      oz            Cream style corn (2 cans)
   4 1/2  oz            Can chopped green chilies
   2      oz            Jar chopped pimeinto

Melt margarine in nonstick Dutch oven or large saucepan over Medium
heat. Add onion, cook and stir 2 minutes. Add chicken; 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 remaining ingredients; cook until
thoroughly heated.

Makes 6 servings (1 2/3 c ea).

Per serving: 310 calories, 5 g fat, 8% CFF, 50 mg cholesterol,
 880 mg sodium

MC formatting by bobbi744@sojourn.com

Diatary Exchanges: 2-1/2 starch, 3 very lean meat


                   - - - - - - - - - - - - - - - - - -