Chicken-and-Corn White Chili
Italian Iceberg Salad
Ingredients
- 1½ Tbsp butter
- ½ onion, chopped
- ½ red bell pepper, thinly sliced
- 1 small jalapeño pepper, sliced
- ½ (4-oz) can chopped green chiles
- 2 cups low-sodium chicken broth
- 1½ cups diced rotisserie chicken
- ½ cup frozen corn kernels
- ¼ cup whipping cream
- 2 oz cream cheese, softened
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp chopped fresh cilantro
Instructions
- Melt butter in a Dutch oven over medium-high heat. Add onion, bell pepper, jalapeño, and chiles; cook 3 to 5 minutes or until tender.
- Add broth, chicken, corn, cream, cream cheese, salt, and pepper, stirring until cream cheese melts.
- Reduce heat to medium, and simmer 20 to 25 minutes or until thickened and thoroughly heated. Sprinkle with cilantro.
Side Dish Ingredients
- 3 cups chopped iceberg lettuce
- 1 Roma tomato, chopped
- ½ cucumber, sliced
- 1½ Tbsp olive oil
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Combine lettuce, tomatoes, and cucumber in a bowl. Drizzle with oil and vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
335
|
80
|
415
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 12 | 0 | 12 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 11 | 4 | 15 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 639 | 200 | 839 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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