½ lb.
pork sausage or turkey sausage
½ yellow
onion, diced
2-3
cloves garlic, minced
2
cups milk
10
¾ oz. can Campbell’s cream of chicken soup
1
cup frozen corn, thawed
1
can diced tomatoes and green chilies, with juice
2
Tbs. freshly chopped cilantro
¼ -
½ tsp. red pepper flakes
½ cup
shredded low-fat sharp cheddar cheese
 |
| Looks like queso in this photo! |
In
a large Dutch oven over medium heat, cook sausage with onions and garlic until sausage
is no longer pink and onions are softened, but not browned; drain fats from
pan. Stir in milk, soup, corn, tomatoes
and green chilies, cilantro and red pepper flakes. Bring soup to a boil, then reduce to a simmer
and cook for 15-20 minutes, stirring often.
To serve, garnish soup with cheese and additional cilantro, if desired. Makes 4 servings.
Now You're Cookin',
Chef Alli