1 clove garlic, minced
1 onion, chopped
1 seeded jalapeño, finely chopped
3 tablespoons olive oil
2 cups chopped leftover chicken
6 cups chicken stock
1 pint heavy cream
1 can (15 ounces) whole kernel corn
1 can (14 ounces) creamed corn
1 can (15 ounces) black beans, rinsed and drained
Creole seasoning, to taste
Salt and pepper to taste
- Sauté garlic, onion and jalapeño in oil until tender. Stir in chicken and sauté for one minute.
- Add stock, cream, both cans of corn, beans and seasonings. Simmer 30 to 45 minutes until it has reached the desired thickness.
Servings: 6. Serving size: 2 cups. Per serving: 623 calories, 25.5 g protein, 39.5 g fat, 40.7 g carbohydrates, 4.5 g dietary fiber, 504 mg sodium, 7.6 g sugars, 150 mg cholesterol
Pam Johnson | Navasota Valley EC