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| MEXICAN CHICKEN AND CORN SOUP |
INGREDIENTS
- 2 tsp butter
- 2 tsp minced garlic
- 6 c chicken broth
- 10 oz can tomatoes with green chiles
- 3-4 c frozen corn
- 3-4 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground pepper
- 1/4 tsp cayenne pepper
- 3 c chicken cooked, chopped
- 3/4 c heavy cream
- colby jack cheese
INSTRUCTIONS
- Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
- Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
- Serve into bowls and sprinkle cheese on top. ENJOY!
