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Tuesday, September 29, 2009

Quick, Low Fat, Spicy Chicken Corn
SERVES 20 , 20 cups
Top of Form 4
Bottom of Form 5
2 hot banana peppers, seeded and sliced
1 red bell pepper, sliced
1 onion, sliced
1 tomato, sliced
1 teaspoon olive oil
1 onion, diced
3 stalks celery
8 jalapeno peppers, seeded and diced
6 garlic cloves, pressed
1 (10 ounce) can Rotel Tomatoes
5 teaspoons Tony Chachere's Seasoning
2 1/2 lbs boneless skinless chicken breasts
8 cups water
1 teaspoon chili powder
1/4 teaspoon cumin
2 cups 2% low-fat milk
4 tablespoons flour
1/2 lb Velveeta cheese, Cubed
2 (15 1/4 ounce) cans corn
2 (15 1/4 ounce) cans creamed corn
In a stock pot sauté bell pepper, banana peppers, tomato and 1 sliced onion in olive oil about 5 minutes and puree.

Add chicken, Tony’s, 1 onion, celery, jalapeno peppers, garlic, Rotel tomatoes, chili powder, cumin, and water in a stock pot and bring to a boil. Simmer for 10 to 20 minutes until chicken and vegetables are tender.

Remove and shred chicken and return to pot.

Add whole kernel corn and cook until it just returns to boil, (a couple of minutes.) Add cream corn and cook until it just returns to a boil, (a couple of minutes.).

Whisk the flour with a little of the milk until smooth. Gradually add the rest of the milk, whisking until incorporated.Then gradually stir into soup. Cook while stirring until returns to boil and thickened, (a couple of minutes.).

Add Velveeta and stir until melted.

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