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Soup
|
1.5
large
chicken breasts, skinless, boneless
|
|
0.5
cup
onion, chopped
|
|
2
cloves
garlic, minced
|
|
3
Tbs
butter
|
|
1
cup
hot water
|
|
1
tsp
ground cumin
|
|
2
cups
half & half cream
|
|
2
cups
Monterrey Jack Cheese, grated
|
|
1
16 ounce can
cream style corn
|
|
1
4 ounce can
chopped green chilis
|
|
1
tsp
hot pepper sauce
|
Cut chicken into bits-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no linger pink.
Dissolve bullion in hot water.
Add to pan along with the cumin.
Bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add cream, cheese, corn, chilis and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
Serve immediately, garnish with cilantro, if desired.
Per Serving
| Kcal: | 344 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 732mg |
| Carbs: | 24.6g |
| Sugar (g): | 5.9g |
| Fat: | 21.3g |
| Saturated fat (g): | 12.2g |
| Cholesterol: | 72mg |
| Proteins: | 14.2g |
