this is one of our favorite soups! Courtney Dana
| 1 ½ lbs boneless, skinless chicken breasts ½ c. chopped onion 2 garlic cloves, minced 3 Tbsp. butter 2 chicken bouillon cubes 1 c. hot water 1 tsp. ground cumin 2 c. half and half 2 c. shredded Monterey Jack cheese 1 (16 oz) can creamed corn 1 (4 oz) can chopped green chilies, undrained ½ tsp hot pepper sauce 1 tomato, chopped Directions: Cut chicken into bite-size pieces. In a dutch oven, brown chicken, onion and garlic in butter until chicken pieces are no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately. |
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