Corn, Chicken, and Cheddar Soup

This is a yummy new W.W. recipe I tried tonight. It's quick and easy!
Yields 6 servings. Each serving is 4 points.



1 cup diced red bell pepper

1 (14oz) can fat-free, less sodium chicken broth

1 (14.750z) can cream style corn

1 cup frozen whole-kernel corn

1/4 teaspoon freshly ground black pepper

2 cups chopped cooked chicken breast

1/2 cup reduced-fat shredded sharp Cheddar cheese



1. Saute red pepper in cooking spray until tender, stirring frequently. Stir in broth and next 3 ingredients. Bring to boil; stir in chicken. Cover, reduce heat, and simmer 5 minutes.

2. Ladle soup into bowls; top evenly with cheese.





I served mine with some delicious, reduced-fat cressent rolls. It was very good. :0)