Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
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.
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.
Per Serving: 263 calories; protein 20.3g; carbohydrates 24.1g; fat 10.1g; cholesterol 42.8mg; sodium 423.8mg.