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5
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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.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
228
kcal
Author:
Courtney
Ingredients
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
Instructions
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.
Nutrition
Calories:
228
kcal
|
Carbohydrates:
27
g
|
Protein:
23
g
|
Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
582
mg
|
Potassium:
1104
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
8855
IU
|
Vitamin C:
49.3
mg
|
Calcium:
56
mg
|
Iron:
1.6
mg