Here is another one of my many soup recipes. My husband loves this soup. I made it for him hoping that it would offset the fact that BYU is getting killed by TCU tonight. I don’t think it helped much, but a girl has to try.
I also love this soup because it is yummy and super fast. Besides cooking chicken and chopping an onion, everything is just dumped in the pot. If you like your food with a little more kick, you can add an extra can of green chilies. I actually prefer it that way, but I have to tone it down for my kiddos.
Mexican Chicken Corn Chowder
2 chicken breasts, cubed
1 onion, chopped
2 cloves garlic, minced
1 Tbsp oil
2 tsp chicken bouillon
1 cup water
1 tsp cumin
3 cups milk or half & half (I just use milk)
1 can cream of chicken soup
2 cups grated Mozzarella or Monterrey Jack cheese
1 can cream corn
1-2 cups frozen corn
1 4oz can diced green chilies
1/4-1 tsp hot pepper sauce
1/4 tsp pepper
Brown chicken, onion, and garlic in oil. Add water, bouillon, and cumin. Boil for 5 minutes. Add remaining ingredients and cook over low heat till cheese melts. That’s it! I served this with homemade pretzels and everyone scarfed it down.
Yum. This one looks and sounds really good!