Our favorite pastry from Cuba. a creamy, melting guava filling on a flaky pastry. 4 ingredients total! Which pastry do you always reach for?
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 clove garlic, minced
- 4 cups low-sodium chicken broth
- 1 ½ cups frozen corn
- 1 cup skim milk
- 1 tablespoon cornstarch, or more as needed
- 1 cup white beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- ½ teaspoon salt (Optional)
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
- Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 424 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Like others have said, it’s a pretty good base recipe. We like a little more oomph to our soups, so I swapped the oil for bacon grease, added chopped bacon & additional garlic. Instead of a corn starch slurry, I thickened with potato flakes since we wanted to use those up. Added a pinch of cayenne for heat. Next time I’ll grab some green chillies or jalapenos too. Yum!!
good flavor but ever runny. more juice then anything in it. so we added potatoes, more chicken and carrots the next nights dinner.
I made this in my Instant Pot. It turned out pretty good. I omited the red bell pepper and added smoked sausage and a little paprika. I probably will cut the liquid next time since it was soupier than I wanted it, but very tasty.
I made it with fresh corn since it is corn season. Just shaved it off the cob. Also used leftover chicken. Left out the peppers due to my touchy stomach. Husband and I both loved it and will definitely make it again.
Add potatoes (canned diced potatoes work nicely) and it will be 5 stars.
Used already cooked rotisserie chicken, added 1can of creamed corn, omitted cornstarch, beans(didn’t have any ) , & cheese. Served with crusty bread. Loved it!
I used this recipe as my inspiration! The base tastes great. I add chicken, onion, potato and corn….I couldn’t stop eating it!
Winner! Changes to step 1: Fried up 6 chopped strips of bacon and set aside on a paper towel to cool. Browned chicken, onion, and frozen chopped pepper mix (red, yellow, green) in remaining bacon grease. Followed the remainder of the directions as written, but used whole milk instead of skim. Add the crisped bacon back in just before serving. Yeah, not the healthiest, but ohhhh it tastes goooood!!
I made this tonight. Everyone loved it! I did add some canned diced potatoes and substituted about 5 tablespoons of flour in place of corn starch (didn’t realize my cabinet was raided for slime making ingredients). Nevertheless it came out great!
Added mushrooms
I used a baked potato, which I wouldn’t in the future. Cut the potato in smaller chunks and then allow to cook with the corn.
I took advice from other reviewers and added 1/2 can of diced green chillies and an extra T. corn starch. Instead of milk I used evaporated milk so I whisked the corn starch into some of the chicken broth and added the milk at the very end, just long enough for it to heat up. I also added 1t. ground sage and some extra pepper. If I wasn’t cooking to also feed children I would’ve added some cayenne. It was very hearty and rich and I would definitely make it again.
Super delicious and more flavorful than I expected! My picky partner even went back for seconds. I only rate 4 stars because I made some changes: 1) Omitted onion, red pepper, and cheddar cheese (though I did sprinkle some Parmesan in mine – partner won’t eat cheese!!) 2) Reduced chicken broth to 3 cups. Used way more than 1 clove of minced garlic, plus 1-2 teaspoons of garlic powder. The white beans were slow-cooked leftovers. I added 1T of butter and 3 strips of crumbled bacon! I used 2% milk instead of skim, and chose to include the salt and pepper while the chicken was browning. I will DEFINITELY be making this again, perhaps with peas and carrots. Anything the partner will eat is a keeper in my book.
This is a good, quick, hearty soup. I added a half a can of diced green chilies for a little spice. I would have added the whole can but I have young kids. They liked it. I also used white kidney beans and fresh cooked corn cut from the cob. Turned out great.
I am going to stick this in my crock pot to cook on high for 3-4 hours so that it’ll be ready by suppertime… I’m also going to replace the beans with red potatoes since I don’t have any beans on hand… this looks delicious! can’t wait to taste it!!!
Quick, easy and tasty. I added a can of cream corn to thicken and didn’t have the beans…used a potato instead and thought it was a great substitute. A bit bland, so if you like a lot of flavor, you’ll need to add something more. I ended up putting a small can of green chilis and a dash of jalepeno seasoning and then it was 5 stars!
I threw in a half cup more of cheddar and a can if cream corn plus an additional tablespoon of starch. I simmered it with the beans and it didn’t take long to thicken up, plus there was so much good stuff in there. Next time I am going to use 1 cup of red peppers and a few pinches of cayenne.
This was very tasty. My only area for improvement for it would be that it needs a bit more substance. The flavor was there, it just needed more “stuff” in it for my family. Next time I will definitely add the whole can of beans rather than just 1 cup. I will also add about 1/2 again as much chicken. Will definitely make this again.
I loved this easy to make chowder. The cheese is an excellent addition. I seasoned the chicken breast with the olive oil, S&P and garlic powder then baked it in a 350 degree oven for 35 minutes. I diced it and tossed it with all the other ingredients in the slow cooker on low until the onion and pepper were soft. Only had a yellow pepper which added a nice sweetness. Served with garlic bread this was a nice hearty meal.
When Mr. LTH woke up sick, this became a last minute Sunday afternoon lunch. I always keep pre grilled/shredded BLSL chicken in our freezer, so I used that in place of the raw chicken. I also added a T of butter, just because I love the richness a bit of butter adds to soup. I always use chicken stock, so I did here, as well. We only had 1% milk, but I’d have used skim if we had it. The only “white” beans we had were blackeyed peas, so that’s what I used, though I’m sure that’s not what I was supposed to use (they worked, though!). I added well more than a 1/2 tsp salt, probably closer to 1-2 tsp, but I like “salty” soup. This was an excellent soup that came together in a short amount of time, just as the title suggests. I’d absolutely make this again. The red pepper (and I used some I’d previously frozen w/no noticeable impact) and corn (white, frozen) added a nice bit of sweetness to the soup. THANKS for the recipe!