With the weather getting colder (finally!), we naturally seek out warming foods. This soup, delicious, restorative, and VERY quick to make, fits the bill nicely. It's also a great way to use up leftover turkey or chicken from holiday dinners.
- 1/2 teaspoon olive oil
- 1 cup chopped onions
- 1 teaspoon bottled minced garlic
- 1 can fat-free chicken broth -- (14 1/2 ounce)
- 1 can cream of chicken soup -- low fat (10 3/4 ounce)
- 1 can chopped green chiles -- (4 ounce)
- 2 cups cooked chicken -- or 1 10-ounce can
- 1 can creamed corn -- (14 1/2 ounce)
- 1 can corn kernels -- (14 1/2 ounce)
- 1/2 teaspoon chili powder -- or more to taste
- 1/2 teaspoon ground cumin
- 1 can fat-free evaporated milk -- (5 ounce)
Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium-high heat.
Stir in the onions and cook for 30 seconds.
Stir in the garlic.
Add the chicken broth and raise the heat to high.
Add the cream-of-chicken soup and stir to mix well.
Allow the soup to come to a boil while draining the chilies and adding them to the pot.
When the soup boils, reduce the heat to low.
Add the chicken, cans of corn, chili powder and cumin.
Stir to mix well.
Remove the pot from the heat and stir in the milk.
Serve at once, garnished with cheese if desired.
If you're serving very small children, or someone who doesn't care for the "heat", feel free to omit the canned chilies, chili powder and cumin. Instead, stir in 1/2 cup shredded Cheddar cheese for extra flavor and richness.
Hey, I got a million of 'em!
I, even with all those, I am however, going to have to try The Soup Peddlar in the Austin area who delivers soups.