1 medium onion, diced
1 red bell pepper, diced
1/2 teaspoon coarse salt, divided
1 32-oz carton chicken broth
1 cup water
1 16-oz bag frozen corn (about 4 cups)
1 lb russet potatoes, peeled and diced (about 3 small)
1/8 teaspoon cayenne pepper
1/4 cup finely chopped cilantro
1 cup shredded, cooked chicken breast
1/2 cup low fat or fat free sour cream
1 cup: 169 cal/1g fat/2g fiber/3 WW points
1 1/2 cups: 255 cal/2g fat/3g fiber/5 WW points
2 cups: 339 cal/3g fat/4g fiber/6 WW points
Notes:
**Use left-over chicken, a store rotisserie chicken, or freshly cooked chicken for this soup. You can use canned chicken (I do have some in my food storage and I use it occasionally to rotate it), but I don't like the flavor it gives the soup
**Russet potatoes have a higher starch level than yellow or red potatoes (which is why they make such great mashed potatoes) and this starch helps thicken the soup.
**Russet potatoes have a higher starch level than yellow or red potatoes (which is why they make such great mashed potatoes) and this starch helps thicken the soup.
This looks so great! I was actually thinking about what I want to make for dinner and this sounds really good. I even have most of the ingredients to do it so I think I am going to make it tonight.
ReplyDeleteBecky: Let me know how it goes if you end up making it :)
ReplyDeleteI made it tonight for dinner. My husband proclaimed it "very yummy!" lol
ReplyDeleteI did end up adding a bit more cayenne pepper and some garlic because we like a lot of flavor. But otherwise I followed your recipe. I will definitely make this again!
Becky, that's awesome...I'm so happy you liked it :)
ReplyDeleteSounds lovely...making it tomorrow night, off to the markets tomorrow to get the ingredients...I'll let you know how I go :-)
ReplyDelete