Quick Chicken and Corn Chowder

Ingredients

• 1 tablespoon olive oil
• 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced
• 4 cups low-sodium chicken broth
• 1 1/2 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
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon ground black pepper

Directions

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.