Low Fat Chicken Corn and Green Chile Chowder
Warm, comforting, and delightfully creamy without the guilt, this Low Fat Chicken Corn and Green Chile Chowder is the perfect blend of bold Southwestern flavors and wholesome ingredients. Packed with tender bites of diced chicken breast, sweet corn, and a kick from canned green chiles, this hearty soup gets its velvety texture from non-fat Greek yogurt and skim milk, making it a lighter yet satisfying option. Earthy cumin and chili powder add a robust depth of flavor, while russet potatoes provide delicious heartiness. Ready in just 50 minutes, this easy-to-make chowder is ideal for busy weeknights or cozy weekends. Garnish with fresh cilantro for a burst of brightness, and enjoy a bowl of healthy, flavorful comfort! Keywords: low fat chowder, chicken corn soup, green chile chowder, healthy comfort food, Southwestern soup recipe.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Chicken breast, diced into small cubes
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Frozen or fresh corn kernels
- 1 4-ounce can Green chiles, canned and chopped
- 4 cups Low-sodium chicken broth
- 2 medium Russet potatoes, peeled and diced
- 1 cup Non-fat plain Greek yogurt
- 1 cup Skim milk
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced chicken and cook for 5-7 minutes until it is golden brown on the outside and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-5 minutes until softened and translucent.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the corn kernels, green chiles, chicken broth, and diced potatoes to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to partially blend the soup. Blend to your desired consistency, leaving some texture if preferred. (Alternatively, transfer half of the soup to a blender and carefully blend, then return it to the pot.)
Stir in the cooked chicken, Greek yogurt, and skim milk. Mix well to combine.
Season the chowder with cumin, chili powder, salt, and black pepper. Adjust seasoning to taste if necessary.
Let the chowder simmer on low heat for an additional 5-7 minutes to heat through.
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 57.5 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 789 mg | 61% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5003 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
