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Tex-mex Cream Of Chicken Soup

Make Tex-mex Cream Of Chicken Soup at home with Ground Raw Chicken Or Turkey, Onion, Garlic, Skim Milk, and Light Condensed Cream Of Chicken Soup. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/4 cup
• 2 clove
• 2 cup
• 10 3/4 oz
• 1
• 3/4 cup
• 4 oz
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.

2. 2

   Drain fat from pan.

3. 3

   Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper.

4. 4

   Bring to boiling.

5. 5

   Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.

6. 6

   Add cheese; cook and stir until cheese melts.

7. 7

   Garnish each serving with additional cilantro or parsley, if desired.

8. 8

   Total Fat; 1g Fiber (6 Points)

9. 9

   NOTES: Ground red pepper and green chili peppers add a spiciness to this creamy soup.

10. 10

    For an accompaniment, serve some cornbread or cornsticks with it.