Sharing one of my favorite winter soups today! I shared this recently on Instagram and it was a hit!
I’ve been making this one for a long time, so long in fact I’m not sure where I found it, lol! As with all the recipes I make, I always tweak it to fit my own eating plan. That’s the beauty of macros! No matter what I happen to be working on at the time… weight loss, muscle gain, or just maintenance, it’s easy to make the things I like work for my life! So remember that when you’re reading through the ingredient list. If something doesn’t work for you, just think about what you’d replace it with. If you have anything you’re not sure about, just drop me a note in the comments and I can help you out!
If you try this one, I’d love to hear how you liked it!
Here’s what you need:
- 16 oz pkg frozen corn
- 1 cup chicken stock
- 4 oz can diced green chiles
- 1 clove minced garlic
- 1 tsp ground oregano
- 2 cups of fat free milk
- 1 cup cooked shredded chicken
- 1 cup chopped tomatoes
- 1 cup shredded Monterey Jack Cheese
Directions:
-in a blender, combine half of the corn and all the broth and blend until nearly smooth
-In your pan, combine corn puree, remaining corn, chile peppers, garlic, oregano, 1/2 tsp salt & 1/4 tsp pepper.
-Bring to boil, then reduce heat to simmer for 10 minutes.
-Add in milk, cooked chicken, & tomatoes & heat through. Remove from het & add cheese; stir until melted.
Serving size: 1 cup
- -Calories: 226
- -Carb: 23g
- -Fat: 8g
- -Pro: 17g
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