This recipe is created by Jenny Flake at Picky Palate, and photos are by Jenny.
What Jenny Says:
“Creamy soup without the guilt. (Yes, you heard me correctly.) Have you ever used buttermilk in place of heavy cream for cream soups? Well, it works beautifully and really cuts down on fat and calories, woohoo!”
1/4 cup white onion
4 cloves garlic
Two 15-ounce cans diced tomatoes
One 8-ounce can Mexicorn (a blend of corn with red and green bell peppers)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 cup buttermilk
1 cup chicken broth
2 1/2 cups cooked shredded chicken breast (I used a rotisserie chicken and shred it)
1 cup cooked crumbled bacon
Bread bowls if desired
Place onion, garlic and tomatoes into a food processor or blender. Pulse until smooth.
Transfer to a large saucepan over medium-low heat.
Add corn, stirring to combine then add salt, pepper and cumin, stirring again to combine.
Stir in buttermilk, chicken broth, chicken and bacon pieces until combined.
Reduce heat to low until ready to serve.
Serve inside hollowed out bread bowls if desired.
Makes 6 servings