Jay loves soup and I love anything with a Mexican flare. This soup is perfect!
1 ½ 1b boneless skinless chicken breasts
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
Fresh cilantro or parsley
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
Fresh cilantro or parsley
Cut chicken into bite size pieces. In a large pot, brown chicken, onions and garlic in butter until chicken is no larger pink. Add flour and stir. Stir in broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook an stir over low heat until cheese melts. You can add diced tomato for garnish. Serve with tortilla Chips.
Yield: 6-8 servings
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