Serves: 5
Total Calories: 1,543

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 1/2 - 3 cups thawed frozen whole-kernel corn
1 medium onion, coarsely chopped
1 - 2 tablespoon water
1 cup diced carrots
1 - 2 tablespoon finely chopped jalapeño (optional)
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
2 (14 1/2-ounce) cans chicken broth
1 1/2 - 2 cups milk
1/2 teaspoon salt

Cook and stir chicken in saucepan sprayed with cooking spray (or a tad of oil) about 10 minutes or until no longer pink in center. Remove chicken. Add corn and onion; cook and stir until onion is soft. Process 1 cup corn mixture in food processor or blender, adding 1–2 tablespoons water; reserve.

Add carrots, jalapeño, if desired, oregano, and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixture, and salt; bring to a boil. Reduce heat to low and simmer, covered, 15–20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 1,543
Calories from Fat: 120

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