Peruvian Cream of Chicken Soup

Name: Peruvian Cream of Chicken Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 312 grams canned corn, with peppers & black beans, drained; 2 Tbsps aji panca chilies (in pepper paste); 610 grams condensed cream of chicken soup (2 cans); 411 grams diced fire roasted tomatoes; 4 Tbsps cilantro, fresh & snipped (or parsley); 4 garlic cloves, minced; 227 grams diced green chilies, drained; 454 grams ground chicken (or turkey); 1 teaspoons ground red pepper; 710 milliliters milk; 473 milliliters monterey jack cheese, shredded; 118 milliliters onion, chopped

Need a gluten free main course? Peruvian Cream of Chicken Soup could be an amazing recipe to try. One portion of this dish contains approximately 23g of protein, 21g of fat, and a total of 367 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 15 minutes. It will be a hit at your Autumn event. If you have ground pepper, cilantro, ground chicken, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.