SERVES 6

• Ingredients

• 1 large onion – chopped
• 2 carrots – grated
• 2 stalks of celery – chopped
• 1 clove of garlic – minced
• 2-3 cups fat free/low sodium chicken broth
• 2 cups frozen corn – thawed
• 2 cups cooked chicken breast – chopped (You can pick up a roasted chicken from the store and save time)
• 1 – 4 oz can diced green chilies ½ tsp black pepper
• ½ Tblsp cornstarch
• 1 ½ cup fat free half and half

Preparation

1. Spray saucepan with non-stick cooking spray. Add onion, carrot, celery, and garlic – sauté over med-high heat.
2. Add some chicken broth (a little at a time to prevent burning) to the pan. Cook veggies until tender – about 8 to 10 minutes.
3. Add remaining broth, corn, green chilies, chicken and pepper to the pan. Bring to a full boil and cook for another 2-3 minutes.
4. Dissolve cornstarch in cold half and half. Stir that into the soup. Bring to another boil and serve.

NOTES: Great with a whole wheat crusty bread or a salad. Nice for winter!