Southwestern Creamy Chicken and Corn Soup

Southwestern Creamy Chicken And Corn Soup

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Lynda Sweezey


EASY Delicious


☆☆☆☆☆ 0 votes



  • 1 Tbsp
  • 1
    medium onion, chopped
  • 4
    boneless chicken breast halves, cut crosswise into 1/4" strips
  • 1/4 c
    all purpose flour
  • 1/2 tsp
  • 4 c
    skim milk
  • 2 can(s)
    cream-style corn
  • 1/2 oz
    can green chiles, chopped
  • 2 oz
    jar of pimentos, drained and chopped

How to Make Southwestern Creamy Chicken and Corn Soup


  1. Melt butter in nonstick dutch oven or large saucepan over medium heat.
  2. Add onion, cook and stir 2 minutes.
  3. Add chicken; cook and stir 3 minutes.
  4. Cover; cook 5 minutes or until chicken is no longer pink and onion is tender.
  5. Stir in flour and salt until well blended.
  6. Gradually add milk, cooking and stirring over medium-high heat until thickened and bubbly.
  7. Add all remaining ingredients; cook until thoroughly heated.

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About Southwestern Creamy Chicken and Corn Soup

Course/Dish: Chicken Soups Cream Soups
Other Tag: Quick & Easy

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