Tuesday, February 15, 2011
6:32 PM | Posted by Brandy K | | Edit Post
This easy recipe is my very favorite soup. It's creamy and a little spicy. It's cheesy and so simple to make. Do I need to go on? I usually make cornbread muffins to go along with this--they are the perfect pair. So tasty together! Any excuse to make cornbread works for me though. I love to eat it for breakfast, with lots of butter and honey.
But I digress...
I usually just roast 2-4 chicken breasts and use them in the soup, but I've also used Rotisserie chicken in a pinch. Sometimes...Rotisserie chickens give me the shivers though. I try never to think of them. :)
Also, if I'm feeling really naughty, I use Pepper Jack cheese instead of regular Monterey Jack. Do whatever works best for you. Make this soup soon, you'll be so glad you did. :)
Southwestern Chicken-Corn Chowder
Source: adapted ever so slightly from Southern Living
3 tablespoons butter
3-4 cooked chicken breast halves, cut into bite-size pieces
1 small onion, diced
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/2 to 1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Melt butter in a Dutch oven over medium-high heat; add onion, and garlic, and sauté 5-7 minutes. Stir in cooked chicken and the rest of the ingredients, except cilantro. Cook over low heat, stirring often, for about 20 minutes. Stir in the cilantro. Serve warm & garnish with additional cilantro.
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