:max_bytes(150000):strip_icc()/5121734-3afef5883dc9458bbd3e6313dcf74827.jpg)
Ingredients
-
ÂĽ cup butter
-
1 large onion, chopped
-
3 russet potatoes, peeled and diced
-
3 skinless, boneless chicken breast halves, diced
-
8 cups water
-
2 cups frozen corn
-
salt to taste
-
ground black pepper to taste
-
½ cup milk, or to taste
-
4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped
Directions
-
Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
-
Season soup with salt and pepper. Add milk and mozzarella cheese.
Nutrition Facts (per serving)
362 | Calories |
13g | Fat |
41g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 362 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 38% |
Cholesterol 68mg | 23% |
Sodium 254mg | 11% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 23g | 45% |
Vitamin C 14mg | 15% |
Calcium 217mg | 17% |
Iron 2mg | 11% |
Potassium 897mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.