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Creamed Chicken and Corn Soup
Ingredients
- 12 ounces skinless, boneless chicken thighs
- 1 26 ounce can condensed cream of chicken soup
- 1 14 3/4ounce can cream-style corn
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup chopped carrots (2 medium)
- 1 cup finely chopped onion (1 large)
- 1 cup frozen whole kernel corn
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup water
- 2 slices bacon, crisp-cooked, drained, and crumbled
Directions
1. In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.
Nutrition Facts
(Creamed Chicken and Corn Soup)
- Servings Per Recipe 4,
- cal. (kcal) 447,
- Fat, total (g) 17,
- chol. (mg) 90,
- sat. fat (g) 5,
- carb. (g) 50,
- fiber (g) 5,
- pro. (g) 28,
- sodium (mg) 2056,
- Percent Daily Values are based on a 2,000 calorie diet
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