Recipe - Chicken Corn Chile Cheese Soup

1 pound Boneless skinless chicken
breasts
1 md Onion chopped
2 Garlic cloves minced
Pam; I Can't Believe It's
Not Butter Spray
2 Chicken boullion cubes
1 cup Hot water
1 teaspoon Cumin
16 ounce Fatfree sour cream
3 cup Skim milk
2 cup Shredded fatfree cheddar
cheese
1 cn (16oz) creamstyle corn
1 cn (4oz) chopped green
chilies; undrained
1 teaspoon Cayenne pepper; less to
taste
1 md Tomato; chopped

~For those who like southwestflavored things. Not too spicy, but it's
zippy! Modified from a recipe in a magazine.

Cut chicken in small pieces. Brown chicken, onion and garlic in Pam and
ICBINB until chicken is no longer pink. Dissolve bouillion in water; add to
the pan along with the cumin; bring to a boil. Reduce heat; cover and
simmer for 5 minutes. Add milk, sour cream, cheese, corn, chilies and
pepper. Cook and stir over low heat until the cheese is melted. Stir in
tomato; serve immediately. Serves 810.

Posted to Digest eatlf.v097.n018 by jenk@midplains.net (Jennifer) on Jan
18, 1998