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Chicken and loads of vegetables make this low-calorie main dish soup filling and satisfying.

Source: Better Homes and Gardens

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Recipe Summary

cook:
15 mins
total:
55 mins
prep:
40 mins
Servings:
6
Yield:
8 cups total chowder
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into cubes. In a 4-quart Dutch oven heat oil over medium heat. Add chicken, onion, sweet pepper, garlic, and jalapeño peppers; cook and stir until chicken is browned and vegetables are tender. Add zucchini; cook 2 minutes more. Add broth, lima beans, cumin, coriander, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl stir together the sour cream and flour.

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  • Whisk sour cream mixture into soup. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. To serve, ladle into bowls. Season to taste with salt and ground black pepper. Sprinkle with cilantro and cheese. Makes 6 servings (8 cups total chowder).

Cooking Club Directions:

Prepare as above through Step 1. Divide flour-sour cream mixture into small storage or freezer containers for each member. Divide soup and transfer to 3-quart storage containers or 3-quart freezer containers for each member. Cover and refrigerate up to 3 days or freeze up to 1 month.

Test Kitchen Tip:

You can use a 12-quart pot to make a double batch. Cook chicken at pound at a time (if you try to cook more, the chicken won't brown).

Reheating and Serving:

Thaw chowder, if frozen, in refrigerator 24 hours. Transfer thawed or refrigerated chowder to a 4-quart Dutch oven. Bring to boiling, stirring frequently. Stir sour cream mixture and add. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve as above.

Nutrition Facts

291 calories; fat 12g; cholesterol 62mg; saturated fat 6g; carbohydrates 21g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 2g; protein 25g; vitamin a 534.5IU; vitamin c 26mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.5mg; vitamin b6 0.6mg; folate 40.3mcg; vitamin b12 0.3mcg; sodium 730mg; potassium 606mg; calcium 90.9mg; iron 2.3mg.
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