Ingredients
Scale
- 4 chicken thighs, boneless, skinless
- 4 cups chicken broth, low sodium
- 2 cups milk
- 2 cups corn, canned, organic, drained
- 1 cup sharp cheese, grated
- 1 cup potato flakes
- 1 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano, dried, crushed
- 1/2 cup bell pepper, diced
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- green onion to garnish
- cheese to garnish
- extra virgin olive oil
Instructions
- Mix seasoning blend together and set aside.
- Rinse chicken, pat dry, cut into 1 inch cubes, place in a large bowl.
- Season chicken with half the seasoning blend, mix well.
- Place 2 tablespoons of olive oil into a soup pot over medium heat.
- Add chicken, saute chicken for about 3-4 minutes per side.
- Add vegetables to pot and saute 5 minutes more.
- Add broth and corn, remaining seasonings, mix well.
- Bring mixture to boil, cover, reduce heat to low, simmer 10 minutes.
- Remove lid, stir in milk, cheese and potato flakes.
- Cook 5 minutes more.
- Serve with cheese, garnished with green onions.
Nutrition
- Serving Size: 4-6