Cream of Chile-Chicken Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cayenne pepper and green chile peppers add a spiciness to this creamy soup. Nice served with cornbread, corn muffins, or corn sticks. Ingredients:
8 ounces uncooked ground chicken or 8 ounces ground turkey |
1/4 cup chopped onion |
2 garlic cloves, minced |
2 cups milk |
1 (10 3/4 ounce) can cream of chicken soup |
1 (11 ounce) can corn mixed with chopped peppers, drained |
1 medium tomato, chopped |
1 (4 ounce) can diced green chili peppers |
2 tablespoons chopped cilantro or 2 tablespoons parsley |
1/4 teaspoon cayenne pepper |
1 cup shredded monterey jack cheese |
Directions:
1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender.
2. Drain fat, if necessary.
3. Stir in milk, cream of chicken soup, corn, chopped tomato, chile peppers, cilantro or parsley, and cayenne pepper.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered, for 5 minutes, stirring occasionally.
6. Add Monterey Jack cheese.
7. Cook and stir until cheese is melted.
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