Ancho Chile Chicken and Corn Chowder
Romaine-Spinach Ranch Salad
Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups 2% reduced-fat milk
- 1 (22-oz) pkg refrigerated diced potatoes with onion (such as Simply Potatoes)
- ½ tsp salt
- 2 tsp ground ancho chile powder
- 1 (10.8-oz) pkg frozen Southwestern corn kernels, thawed
- 2 cups shredded rotisserie chicken
Instructions
- Cook garlic in hot oil in a Dutch oven 30 seconds. Add broth, milk, potatoes, salt, and ancho chile powder; bring to a boil. Simmer 10 minutes or until potatoes are tender.
- Meanwhile, cook corn according to package directions.
- Mash potatoes with a potato masher to thicken soup. Stir in chicken and corn; cook 2 to 3 minutes or until thoroughly heated.
Side Dish Ingredients
- 1 (10.25-oz) pkg country Ranch salad kit (such as Dole)
- 1 (6-oz) pkg baby spinach
Side Dish Instructions
- Combine ingredients from salad kit. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
90
|
420
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 38 | 5 | 43 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 683 | 127 | 810 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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