Creamy Corn and Chicken Soup
Chicken tenders, from the deli, diced
|2, 14.5 oz. cans|
Red pepper, crushed
Frozen corn kernels, thawed, divided
Cream cheese, softened
Half and half
Green onions, chopped
Roasted red bell pepper, chopped
In a large saucepan place the broth, curry powder, dillweed, garlic, crushed pepper and 1 cup of the corn.
Simmer 5 minutes. Place the cream cheese in a blender; add the soup and blend till smooth.
Return the soup to the pot and add the rest of the corn, chicken, onions and roasted pepper. Simmer 5 minutes.
Garnish each serving with lemon zest.