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4 Tbsp. butter 1 medium onion, coarsely chopped 3 celery stalks, coarsely chopped 2 large poblano chilies, seeded and chopped 1 red bell pepper 1 can diced tomatoes 1 (16 oz.) pkg. frozen white corn kernels 2 (14 oz.) cans low salt chicken broth 1 c. half and half 2 tsp. sugar 1/2 tsp. cayenne pepper 2 chicken breasts 1 can cream-style corn 6 Tbsp. fresh cilantro, chopped 1 c. or more sharp Cheddar cheese Place the chicken breasts into a pot with some olive oil; cover and cook just until no longer pink. While the chicken is cooking, put butter in another pot; start tossing in your chopped onion, celery, chilies and bell pepper and cook until limp. Pour in tomatoes, frozen corn, cayenne pepper, salt and ground black pepper; stir. Add chicken broth. Let simmer on low. When chicken is done, cool, pull out and chop it up; throw into simmering pot with veggies. After done, pour in half Cheddar cheese and cilantro; mix. Add just enough canned creamed corn to the thickness you like. I like to let it all cool overnight and reheat the next day on low to give the soup time to blend, but you can serve immediately. It's good to serve with tortilla chips or hot tortillas. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |