Low Fat Chicken Corn and Green Chile Chowder

Warm, comforting, and delightfully creamy without the guilt, this Low Fat Chicken Corn and Green Chile Chowder is the perfect blend of bold Southwestern flavors and wholesome ingredients. Packed with tender bites of diced chicken breast, sweet corn, and a kick from canned green chiles, this hearty soup gets its velvety texture from non-fat Greek yogurt and skim milk, making it a lighter yet satisfying option. Earthy cumin and chili powder add a robust depth of flavor, while russet potatoes provide delicious heartiness. Ready in just 50 minutes, this easy-to-make chowder is ideal for busy weeknights or cozy weekends. Garnish with fresh cilantro for a burst of brightness, and enjoy a bowl of healthy, flavorful comfort! Keywords: low fat chowder, chicken corn soup, green chile chowder, healthy comfort food, Southwestern soup recipe.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 tablespoon Olive oil
• 1 pound Chicken breast, diced into small cubes
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 2 cups Frozen or fresh corn kernels
• 1 4-ounce can Green chiles, canned and chopped
• 4 cups Low-sodium chicken broth
• 2 medium Russet potatoes, peeled and diced
• 1 cup Non-fat plain Greek yogurt
• 1 cup Skim milk
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced chicken and cook for 5-7 minutes until it is golden brown on the outside and cooked through. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook for 3-5 minutes until softened and translucent.

Step 4

Stir in the minced garlic, cooking for an additional 1 minute until fragrant.

Step 5

Add the corn kernels, green chiles, chicken broth, and diced potatoes to the pot. Stir well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.

Step 7

Once the potatoes are cooked, use an immersion blender to partially blend the soup. Blend to your desired consistency, leaving some texture if preferred. (Alternatively, transfer half of the soup to a blender and carefully blend, then return it to the pot.)

Step 8

Stir in the cooked chicken, Greek yogurt, and skim milk. Mix well to combine.

Step 9

Season the chowder with cumin, chili powder, salt, and black pepper. Adjust seasoning to taste if necessary.

Step 10

Let the chowder simmer on low heat for an additional 5-7 minutes to heat through.

Step 11

Serve hot, garnished with chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2978.7g)

Amount per serving	% Daily Value*
Calories	1952.1

Total Fat 38.3g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 402.7mg	0%
Sodium 3423.8mg	0%
Total Carbohydrate 208.0g	0%
Dietary Fiber 22.5g	0%
Total Sugars 57.5g
Protein 207.2g	0%

Vitamin D 130.0IU	0%
Calcium 789.0mg	0%
Iron 12.6mg	0%
Potassium 5002.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.2%

Protein: 41.3%

Carbs: 41.5%