Creamy Chicken with Fire Roasted Corn
Creamy Chicken with Fire Roasted Corn. Tender bits of corn, shredded chicken, pureed vegetables, complete this comforting fall meal.
- 4 Boneless Skinless Chicken Breasts
- 5 Carrots
- 1 Large Onion
- 1 Large Tomato
- 1 Large Russet Potato
- 2 Cloves Garlic Minced
- 1/2 Teaspoon Parsley
- 1/2 Teaspoon Thyme
- 1 Teaspoon Seasoned Salt
- 32 Ounces Low-Sodium Chicken Broth
- 1 lb Frozen Cauliflower
- 1/2 Teaspoon Cayenne
- 1 1/2 Cup Frozen Fire Roasted Corn
Rough chop carrots, onions, tomato, and potato.
In a large stockpot place in all vegetables that you chopped along with chicken, parsley, thyme, pepper, salt, and garlic.
Pour in Chicken broth and cook until boiling, once boiling reduce heat and cook until vegetables are tender.
Once vegetables are tender pour them into a blender along with chicken broth and cauliflower. (Note: do this in small batches)
Blend until smooth and creamy. Place mixture into the pot and shred chicken before adding back in.
Sprinkle in cayenne and corn, then cook until corn is no longer frozen. Serve over your favorite starch - we like to serve over jasmine rice.
Calories: 228kcal | Carbohydrates: 27g | Protein: 23g | Fat: 3g | Cholesterol: 48mg | Sodium: 582mg | Potassium: 1104mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8855IU | Vitamin C: 49.3mg | Calcium: 56mg | Iron: 1.6mg