- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 clove garlic, minced
- 4 cups low-sodium chicken broth
- 1 1/2 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
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground black pepper
- 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.
05/11/2018
recipepes.com
Quick Chicken and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
