*  Exported from  MasterCook  *

                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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