Chicken Chowder

By shelliec

Nutrition Facts: 1-1/2 cups equals 293 calories, 13 g fat (7 g saturated fat), 60 mg cholesterol, 1,287 mg sodium, 23 g carbohydrate, 3 g fiber, 21 g protein.

Ingredients

• 1 can (14-1/2 ounces) Reduced-Sodium Chicken Broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1-1/2 cups milk
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups cubed cooked chicken
• 1 can (11 ounces) Mexicorn, drained
• 1/3 cup chopped onion
• 1 can (4 ounces) chopped green chilies
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Preparation

Step 1

In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.