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Chicken-Cheese Chowder

Serves: 6
Total Calories: 902

Ingredients

2 tablespoons margarine or butter
1 small onion, finely chopped (1/4 cup)
1 1/2 teaspoons ground cumin
1/2 pound boneless skinless chicken breast half, cut into 1 inch pieces
2 large sweet potatoes, cut into 1 inch pieces
1 (14 1/2-ounce) can chicken broth
1/2 cup heavy whipping cream
2 teaspoons chili powder
1/4 teaspoon salt
1 (16-ounce) can cream style corn
1 (4-ounce) can chopped green chili, drained
1 cup shredded Monterey Jack-Colby cheese (4 ounces)
chopped fresh cilantro, if desired

Directions:

Chopped fresh cilantro, if desired
Melt margarine in Dutch oven over medium heat. Cook onion, cumin and chicken in margarine 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in sweet potatoes and broth. Heat to boiling reduce heat to low. Cover and simmer about 8 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese and cilantro cook until hot. Gradually stir in cheese just until melted. Sprinkle each serving with cilantro.

1 Serving: Calories 350 (Calories from Fat 160) Fat 18g (Saturated 9g) Cholesterol 65mg Sodium 825mg Carbohydrate 32g (Dietary Fiber 4g) Protein 19g
% Daily Value: Vitamin A 100% Vitamin C 30% Calcium 18% Iron 10%
Diet Exchanges: 1 Starch, 1 1/2 Lean Meat, 3 Vegetable, 3 Fat

Try This
Sweet potatoes add color and a slightly sweet
flavor to this chowder. For even more color,
try yams.

Nutritional Facts:

Serves: 6
Total Calories: 902
Calories from Fat: 189

This Chicken-Cheese Chowder recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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