Quick Chicken and Corn Chowder

Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.

INGRIDIENT

1 tablespoon olive oil

8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces

½ cup chopped onion

½ cup chopped red bell pepper

1 clove garlic, minced

4 cups low-sodium chicken broth

1 ½ cups frozen corn

1 cup skim milk

1 tablespoon cornstarch, or more as needed

1 cup white beans, drained and rinsed

1 cup shredded Cheddar cheese

½ teaspoon salt (Optional)

¼ teaspoon ground black pepper

DIRECTION

Step: 1

Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.

Step: 2

Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

NUTRITION FACT

Per Serving: 263 calories; protein 20.3g; carbohydrates 24.1g; fat 10.1g; cholesterol 42.8mg; sodium 423.8mg.

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