I tried this super-easy soup recipe last week and it was a big hit in the Cooper home. Elijah asked if I could make it once a month. That means he loved it. Serve with a tossed salad or crusty bread for a hearty, hot winter meal.
FYI, it tastes even better the next day, after the broth thickens up and the flavors blend together. I will most definitely be making this again—as soon as next month, if Elijah has his way.
Makes 4 servings (I doubled the recipe)
Takes about 40 minutes cooking time, from start to finish
Nutrition facts per serving: 311 calories, 9 grams fat, 40 grams carbohydrates, 20 grams protein.
½ cup chopped onion
1 tbsp butter
2 tbsp all purpose flour
1 ½ cups chicken broth
2 cups fresh or frozen whole kernel corn
1 ½ cups peeled, chopped potato
1 4-oz can diced green chili peppers
¼ tsp coarsely ground black pepper
2 cups milk (I used skim)
1 cup cooked chicken, cubed (I boiled chicken breast in broth and then cut into cubes. Left-over chicken would work well, too.)
2 tbsp snipped fresh cilantro (The recipe says you can use oregano instead. That would also taste delicious, but would give this soup an entirely different flavor.)
Salt to taste (optional)
1. If you are working with raw chicken, cook the chicken any way you prefer (boil, grill, slow cooker, etc) and cut into cubes.
2. In a large saucepan or dutch oven, cook onion in hot butter for 3 to 4 minutes until tender.
3. Add flour and stir.
4. Add chicken broth, a little at a time and stir until smooth and boiling.
5. Add corn, potatoes, chili peppers and black pepper. Return to boiling. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Stir occasionally.
6. Add milk to mixture and stir constantly until thickened, about 5 minutes.
7. Add chicken and cilantro, heat through.
(From the Better Homes and Gardens Chicken Family Dinners cookbook)