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Curried Chicken and Corn Soup
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 1 tbsp butter, unsalted
  • 1 onion, yellow, chopped (~2/3 cup)
  • 1 pepper jalapeno, seeded, minced (~2 1/2 tbsp)
  • 8 oz chicken breast, boneless, skinless, cut into 1/2" cubes
  • 1 tsp curry powder, hot
  • 4 cups chicken broth, canned, low sodium
  • 4 cups corn, frozen whole kernels, thawed
  • 1/4 cup flour, all purpose
  • 1/4 cup milk, low fat
  • 1/4 bunch cilantro, fresh, chopped, some leaves reserved for garnish (~3 cups)
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Cooking
    1. Melt the butter in a large pot over medium heat.
    2. Add the onion, jalapeno and diced chicken; cook, stirring for 5 minutes.
    3. Add the curry powder and cook, stirring for 30 seconds.
    4. Add the broth and corn and bring to a boil, stirring occasionally.
    5. Reduce the heat and simmer for 20 minutes.
    6. Meanwhile, place the flour in a bowl and gradually whisk in the milk until well blended.
    7. Stir the flour and milk mixture into the corn and broth and bring to a boil.
    8. Cook, stirring constantly until mixture thickens, about 3 minutes.
    9. Stir in the cilantro and pepper.
Nutritional Facts
Nutrient (per serving)% DV
Calories 30215%
Total Fat 5g8%
    Saturated Fat 2g12%
    Trans Fat 0g--
Cholesterol 41mg14%
Sodium 613mg26%
Total Carbohydrate 46g15%
    Dietary Fiber 5g21%
    Sugars 7g--
Protein 23g47%
Vitamin A 1365iu27%
Vitamin C 19mg32%
Calcium 74mg7%
Iron 3mg14%