We had roast chicken for dinner the other night, which meant we had half a chicken left to do something with. Soup was the thing because I wanted something I didn’t have to babysit. Soup is another one of those blank slate dishes where I often start tossing things in to see what I come up with. This wound up being a variation on my Spicy Corn Chowder, and hubby declared it to be right up there with Taco Soup (which is a family favorite). It works out to 3 servings at 384 calories and 4.9 grams of fat. It’s my second offering to Souper Sunday this week at Kahakai Kitchen.
- 1/2 roasted or rotisserie chicken
- 1 cup corn
- 1 can creamed corn
- 1 Tbsp minced garlic
- 1 Tbsp minced, dried onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can rotel
- 1 1/2 cups chicken stock
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 heaping Tbsp masa flour
- 4 oz. fat free cream cheese
- Combine the first 12 ingredients in the crock pot.
- Cook on low for 5-7 hours.
- An hour before serving, add the masa flour
- Half an hour before serving, add the cream cheese and stir until well combined.
This looks comforting and delicious…perfect for Fall weather. Now I’m off to read about your taco soup recipe which also sounds great.
Chicken corn chowder is such a greta comfort food dish–this looks both hearty and delicious. Thanks for sending it to Souper Sundays. 😉
I made this last night, and it was fabulous! I actually cooked it on high for 2 hours in my crockpot, and since I didn’t have masa flour I added a can of mashed great northern beans with some milk/flour at that step. I’m sure that ratcheted up the calories… but it was so good I had another serving so it didn’t matter anyway.
Thanks for offering this!
Could I use regular unbleached white flour rather than Masa flour? Otherwise this sounds wonderful.