1 In medium pot, bring seasoned chicken stock and chicken to a boil - turn down and let simmer covered for about 15 minute Remove from heat.
2 In crock-pot. Add onions, peppers, tomatoes, spices, and dry roasted corn. Add cubed chicken and broth. Cook on high setting for about 3 1/2 - 5 hours until corn is tender.
3 Combine margarine and flour to make a roux. Stir into soup. Slowly add milk and sour cream, stirring to incorporate. cook on high until soup thickens slightly. Reduce heat and let cook for a about another half hour on low.
4 Stir in cheese.
6 Serve with chopped cilantro and tortilla chips, Tabasco, rice etc. Texture of the soup should be velvety.not thick.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.08 Kcal (1956 kJ)
Calories from fat	214.09 Kcal
		% Daily Value*
Total Fat	23.79g	37%
Cholesterol	60.84mg	20%
Sodium	957.93mg	40%
Potassium	660.53mg	14%
Total Carbs	37.07g	12%
Sugars	7.56g	30%
Dietary Fiber	2.9g	12%
Protein	27.52g	55%
Vitamin C	21.3mg	35%
Vitamin A	0.1mg	2%
Iron	1.7mg	9%
Calcium	474.4mg	47%

Amount Per 100 g
Calories	125.25 Kcal (524 kJ)
Calories from fat	57.41 Kcal
		% Daily Value*
Total Fat	6.38g	37%
Cholesterol	16.32mg	20%
Sodium	256.88mg	40%
Potassium	177.13mg	14%
Total Carbs	9.94g	12%
Sugars	2.03g	30%
Dietary Fiber	0.78g	12%
Protein	7.38g	55%
Vitamin C	5.7mg	35%
Iron	0.5mg	9%
Calcium	127.2mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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