Mexican Corn Chowder

Servings: 10; Old Points: 3 pts per serving;

Ingredients:

2 (15oz) cans yellow corn, drained
1 (15oz) can yellow corn (do not drain this can)
36 oz fat-free chicken broth
1 cup bell peppers chopped (to make it festive use different colored peppers)
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 Tbsp ground cumin
2 tsp chili powder
1/2 cup celery, diced
1/2 cup carrots, diced
1 cup onions, diced
2 cloves garlic, minced
1 15oz can of black beans, drained
2 Tbsp cilantro, minced
2 cups cooked chicken breast, cubed (about 2 half breasts)
salt and black pepper to taste

Directions:

Cook the chicken however you wish. If you prefer, you can cook it in with the chowder then simply pull it out before serving the soup and dice it. Then just throw it back into the pot.

Blend one can of corn (don’t drain that one can). Drain the other two cans of corn and the black bean.

Add them into your stock pot with all the other ingredients.

Let it all cook together for at least 45 minutes. I prefer to cook it on low for several hours.

Add salt and black pepper to taste.