Chicken-and-Corn White Chili
Italian Iceberg Salad
Ingredients
- 3 Tbsp butter
- 1 onion, chopped
- 1 red bell pepper, thinly sliced
- 1 jalapeño pepper, sliced
- 1 (4-oz) can chopped green chiles
- 1 (32-oz) carton low-sodium chicken broth
- 3 cups diced rotisserie chicken
- 1 cup frozen corn kernels
- ½ cup heavy cream
- 4 oz cream cheese, softened
- ½ tsp salt
- ½ tsp pepper
- ¼ cup chopped fresh cilantro
Instructions
- Melt butter in a large 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
- 6 cups chopped iceberg lettuce
- 2 Roma tomatoes, chopped
- 1 cucumber, sliced
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Combine lettuce, tomatoes, and cucumber in a large bowl. Drizzle with oil and vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| 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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