After a 2-day snow storm with about 10" of snow and bitterly cold temperatures ranging from subzero to single digits, no one was in the mood to go out. No one was in the mood to do much of anything, other than stay snuggled under blankets and think warm thoughts. I saw this recipe on the Facebook page that I began subscribing to -- RecipeGirl. This is such a delicious, hearty soup, and the best part -- it's healthy. Although I'm not fully on the New Year's D-word bandwagon, it's nice to have an easy, oh-so-good recipe to try and get me hoisted up on it.
- 1 tsp. olive oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- ½ of 1 jalapeno, seeded and diced thin
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 can corn kernels
- ½ tsp. salt
- ¼ tsp. ground pepper
- ¼ cup all-purpose flour
- 2 cups skim milk
- 2 ½ cups shredded cooked chicken (or turkey)
- ¾ cup shredded cheddar cheese
- ¼ tsp. cayenne pepper
- Green onion, thinly sliced (for garnish)
DIRECTIONS
- Heat the olive oil in a large dutch oven set over medium heat.
- Add the onion, celery, red pepper, jalapeno and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
- Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the corn and simmer for 3 minutes.
- Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
- Slowly whisk the milk mixture into the soup, along with the salt and pepper.
- Cook, whisking frequently, until the soup is thickened, about 15 minutes.
- Stir in the chicken, cheddar cheese and cayenne pepper.
- Stir until the cheese is melted.
- Garnish with green onions and serve.
Notes
Yields 6
Servings (1 ¼ cups each): Calories 218.5
/ Total Fat 6.6g / Saturated Fat 2.4g / Cholesterol 13.0mg / Sodium 844.3mg /
Total Carbohydrates 25.2g / Fiber 1.7g / Sugars 9.0g / Protein 15.6g / WW (Old
Points) 5 / WW (Points+) 6
Adapted
from Cookin’ Canuck blog
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