Title: Chicken Corn Chile Cheese Soup
Categories: None
Yield: 1 Servings

1 lb 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 c Hot water
1 ts Cumin
16 oz Fat-free sour cream
3 c Skim milk
2 c Shredded fat-free cheddar
-cheese
1 cn (16-oz) cream-style corn
1 cn (4-oz) chopped green
-chilies; undrained
1 ts Cayenne pepper; less to
-taste
1 md Tomato; chopped

~-For those who like southwest-flavored 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 8-10.

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