Chicken Corn Chowder

0% would make this again Be the first to review this recipe! Review this recipe Send to a friend  print recipe

Marinate chicken in lime juice and ? teaspoon salt. Set aside. In soup pot, saut? yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and saut? an additional minute. Add celery, bell pepper, jalape?o, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Yield: 6 servings

Note: Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium Copyright ? 2006 Felicia Drury Kliment Author Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com