Soups & Salads
Curry Corn & Chicken Soup
Prep Time: 60 min | Cook Time: 20 min | Servings: 6 | Calories: 430
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Prep Time
60 min
Cook Time
20 min
Servings
6
Calories
430
Enjoy this velvety and thick stew that’s made with a wide array of fresh vegetables that are both tender and sweet. A kick of your favorite curry adds to the fresh flavors in a home-style chicken broth along. The delicious creaminess is thanks to Sargento® Shredded Pepper Jack Cheese.
Ingredients
- 1-1/2 lbs (24 oz.) ground chicken
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 tsp. curry powder
- 1/4 tsp. crushed red pepper
- 2 Tbsp. flour
- 2 cans (14.5 oz. each) chicken broth
- 1 can (14.75 oz.) cream style sweet corn
- 1 pkg. (9 oz.) frozen corn, cooked and drained
- 2 cups cooked wild rice
- 1 pkg. (9 oz.) chopped spinach, cooked and squeezed to remove moisture
- 1-1/2 cups (6 oz.) Sargento® Shredded Pepper Jack Cheese, divided
- Salt to taste
- Cilantro
Directions
- In large saucepan, brown chicken. Stir in onion, bell pepper, curry and crushed red pepper; cook 3 minutes. Stir in flour; cook 1 minute. Stir in broth and cream style corn; bring to a boil. Cover; simmer 5 minutes. Stir in corn, wild rice and spinach; heat through. Stir in remaining ingredients; top with remaining cheese and cilantro.
