Taste of Home Casseroles, Slow Cooker, & Soups, p. 320
1-1/2 pounds boneless skinless chicken breasts,
cut into 1-inch pieces
½ cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
½ to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack
cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies,
undrained
¼ to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in
butter until chicken is 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 the cream, cheese, corn, chilies and hot pepper sauce.
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| Gooey cheesy goodness. |
Cook and stir over low heat until the cheese is melted. Stir in tomato.
 |
| Some soups are more attractive than others. This one is damn gorgeous. |
Serve immediately; sprinkle with cilantro if desired.
 |
| Served with some of Matt's delicious Pineapple Jalapeno Poppers. |
My Rating: 4/5 "I was particularly fond of the way the chicken cooks in this; it comes out really tender and juicy. It's also a nice substantial soup with a memorable flavor. It doesn't pack as much punch as you might be expecting, even if you add the max amount of the seasonings. It's still a happy little dinner, though."
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