Chicken-Vegetable Chowder

Photo: flickr user edenpictures

Ingredients

cup 1%% low-fat milk

1 cup fat-free chicken broth

1 can condensed cream of potato soup (10 ¾ oz)

1 can condensed reduced-fat cream of

chicken soup - (10 3/4 oz)

2 cans chicken breast with liquid - (5 oz ea)

(or 2 cups chopped cooked chicken)

cup chopped green onions

1 can corn with red and green peppers - (11 oz) rinsed, dr

1 cup sliced fresh mushrooms

1 can drained chopped green chiles - (4 oz)

1 cup shredded reduced-fat cheddar cheese divided

Preparation

In a 4-quart saucepan, combine milk, broth and potato and chicken soups; blend well. Add chicken with juices, green onions, corn with red and green peppers (Mexicorn), mushrooms and green chiles; mix well. Cook over medium heat 7 to 9 minutes or until vegetables are softened; stir occasionally.

Remove from heat; stir in cheese until melted. Serve immediately.

This recipe yields 6 servings.