Soups & Salads

Curry Corn & Chicken Soup

Prep Time: 60 min  |  Cook Time: 20 min  |  Servings: 6  |  Calories: 430
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Curry Corn & Chicken Soup
Prep Time
60 min
Cook Time
20 min

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.

  • 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
  1. 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.

Serving Size 6

Calories 430

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 18.30g 30%
Sat. Fat 7.60g 38%
Mono Unsat. Fat 4.20g
Poly Unsat. Fat 2.10g
Cholesterol 122mg 41%
Sodium 1067mg 46%
Total Carbohydrate 37g 13%
Dietary Fiber 5g 20%
Sugars 0g
Protein 32g
Vitamin A 446RE
Vitamin C 32mg 55%
Calcium 246mg 25%
Iron 3mg 17%