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Southwestern Creamy Chicken and Corn Soup

A home-style Southwestern Creamy Chicken and Corn Soup made with Margarine, Onion, Boneless Skinless Chicken Breast Halves, Crosswise Into Inch Strips, and All Purpose Flour. Ready in about 30 min, it serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1
• 4
• Crosswise Into Inch Strips
• 1/4 cup
• 1/2 tsp
• 4 cup
• 2
• 4 1/2 oz
• 2 oz

Method (preview)

1. 1

   Melt margarine in nonstick Dutch oven or large saucepan over Medium heat.

2. 2

   Add onion, cook and stir 2 minutes.

3. 3

   Add chicke; cook and stir 3 minutes. cover; cook 5 minutes or until chicken is no longer pink and onion is tender.

4. 4

   Stir in flour nad salt until well blended.

5. 5

   Gradually add milk, cooking and stirring over Medium-High heat until thickened and bubbly.

6. 6

   Add all remaiing ingredients; cook until thoroughly heated.

7. 7

   Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat