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Add a photoServings: 8
Ingredients
- 3 x Chicken breasts (about 16 ounces), boned and skinned
- 2 tsp Oil Salt, to taste Pepper, freshly grnd
- 1 med Onion, sliced 1/4" thick
- 1 x Poblano pepper
- 2 Tbsp. Butter
- 3 x Cloves garlic, chopped
- 2 c. Mushrooms, sliced
- 8 ounce Frzn corn
- 1 quart Water
- 1 lb Processed American cheese, cubed
- 4 Tbsp. Cornstarch
Directions
- Rinse, pat dry and lightly brush chicken breasts with oil. Season with salt and pepper. Slice onion into 1/4-inch thick rings, but don't separate rings. Rinse poblano and pat dry.
- Place onion, pepper and chicken over medium coals or possibly grill over medium heat 10 to 15 min or possibly till vegetables are soft and chicken is done (the juices should run clear). Place pepper in a small paper sack while still warm from the fire and let it cold for 20 min. After cooling, peel away skin and scrape out seeds. Chop onion, pepper and chicken into bite-size pcs.
- Place butter in a large heavy pot over low heat. Add in garlic and mushrooms and cook 5 min or possibly till softened. Add in minced chicken, onions, poblano pepper, corn and 2 c. water. Mix and simmer for 5 min or possibly till softened. Add in cubed cheese and simmer till melted. Don't allow to boil.
- In a separate bowl, dissolve cornstarch with 1/2 c. water. Stir dissolved cornstarch into remaining 1 1/2 c. of water. Add in to soup, stirring constantly, and cook over low heat till thickened.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 382 | |
| Calories from Fat 234 | 61% |
| Total Fat 26.05g | 33% |
| Saturated Fat 14.45g | 58% |
| Trans Fat 0.06g | |
| Cholesterol 94mg | 31% |
| Sodium 65mg | 3% |
| Potassium 347mg | 10% |
| Total Carbs 12.63g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 25.23g | 40% |
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