Mexican mushroom cream soup with chicken
Ingredients
- 1/2 rotisserie chicken
- 1 can Campbell’s Cream of Mushroom Cream
- 2 poblano pepper toasted and clean
- 2 cups milk
Instructions
- We start by shredding our roast chicken, if you have time you can cook some chicken breasts in water and shred them, but if you are a busy mom like me, roast or roast chicken from the supermarket will be your salvation.
- Place the can of cream in a pot and add the milk.
- Bring to a boil for 4 minutes and then lower to medium heat.
- Add the shredded chicken and diced poblano pepper
- Mix and boil for another 3 minutes mixing from time to time
- If you do not have diabetes or overweight problems, you can add corn kernels
- Serve and enjoy!
Video
Nutrition
Nutrition Facts
Mexican mushroom cream soup with chicken
Amount per Serving
Calories
270
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
2
g
Cholesterol
90
mg
30
%
Sodium
849
mg
37
%
Potassium
383
mg
11
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
29
g
58
%
Vitamin A
418
IU
8
%
Vitamin C
48
mg
58
%
Calcium
159
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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