Cheesy Roasted Corn and Chicken With Green Chilies Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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This crock-pot recipe is adapted from a stove-top recipe. We wanted a recipe using dried roasted corn with cheese and chicken. It does have a kick, hope you enjoy. It was excellent served with a warm loaf of Jalapeno Cheese Bread. Ingredients:
3 cups chicken stock, well flavored |
2 tablespoons diced jalapenos |
2 medium tomatoes, diced |
1 medium onion, diced |
2 cups chicken breasts, cooked and cubed |
2 -3 whole green chilies, seeds removed and diced or 1 (4 ounce) can diced green chilies |
2 tablespoons chili powder |
1/4 cup flour |
2 tablespoons margarine, melted |
1 cup skim milk |
6 ounces reduced-fat cheese, shredded |
1/4 cup reduced-fat sour cream |
1/2 cup dried corn kernels, roasted |
fresh cilantro |
Directions:
1. 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. 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. 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. 4 Stir in cheese.
5. 6 Serve with chopped cilantro and tortilla chips, Tabasco, rice etc. Texture of the soup should be velvety.not thick.
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