Cheddar Chicken Chowder

I hope everyone had an awesome Halloween! I can’t believe we are already less than a month away from Thanksgiving. Since the weather’s changing, I asked my husband if he was up for a soup. I already had a recipe in mind, after seeing it on Dinner Delish. It sounded like a new way to use up chicken, besides grilling or baking it, and it was, most importantly, SKINNY!

This soup definitely did not taste skinny, and my husband and I gobbled it up! It was delicious and not too hard to put together either!

Cheddar Chicken Chowder
Source: Cooking Light (originally found on Dinner Delish)

Ingredients:

• 2  bacon slices
• Cooking spray
• 1  pound  skinned, boned chicken breast, cut into bite-size pieces
• 1  cup  chopped onion
• 1  cup  diced red bell pepper
• 2  garlic cloves, minced
• 4 1/2  cups  fat-free chicken broth
• 1 3/4  cups  diced peeled red potatoes
• 2 1/4  cups  frozen whole-kernel corn
• 1/2  cup  all-purpose flour
• 2  cups  2% low-fat milk
• 3/4  cup  (3 ounces) shredded cheddar cheese
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper

Directions:

1. Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside.
2. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
3. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently.
4. Stir in cheese, salt, and pepper. Top with crumbled bacon.

The Skinny – serves 6, Serving Size is 1.5 cups

Calories: 306
Fat: 7.5 g
Fiber: 2.9 g