southwestern creamy chicken and corn soup

Name: Southwestern Creamy Chicken and Corn Soup
Yield: 6
Ingredients: 1 tablespoon(s) butter; 1 - medium onion, chopped; 4 - boneless chicken breast halves, cut crosswise into 1/4" strips; 1/4 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 4 cup(s) skim milk; 2 can(s) cream-style corn; 1/2 ounce(s) can green chiles, chopped; 2 ounce(s) jar of pimentos, drained and chopped

47 Pinches

Lynda Sweezey

Charlotte, MI

Updated on Sep 25, 2011

EASY Delicious

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yield 6 serving(s)

Ingredients

1 tablespoon butter
1 - medium onion, chopped
4 - boneless chicken breast halves, cut crosswise into 1/4" strips
1/4 cup all purpose flour
1/2 teaspoon salt
4 cups skim milk
2 cans cream-style corn
1/2 ounce can green chiles, chopped
2 ounces jar of pimentos, drained and chopped

How To Make southwestern creamy chicken and corn soup

Step 1

Melt butter in nonstick dutch oven or large saucepan over medium heat.

Step 2

Add onion, cook and stir 2 minutes.
Step 3

Add chicken; cook and stir 3 minutes.
Step 4

Cover; cook 5 minutes or until chicken is no longer pink and onion is tender.
Step 5

Stir in flour and salt until well blended.
Step 6

Gradually add milk, cooking and stirring over medium-high heat until thickened and bubbly.
Step 7

Add all remaining ingredients; cook until thoroughly heated.
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