NOTES:
- Original recipe from Taste of Home
- Double the recipe if desired. No need to double the amount of chicken if doing so, 2 lbs total would be sufficient.
INGREDIENTS
- 1 1/2 lb cooked chicken - shredded or cut into bite-size pieces (get a rotisserie chicken for a quick prep!)
- 1/2 c. chopped onion
- 1 tbsp butter
- 2 garlic cloves, minced or shredded
- 1 tbsp cumin
- 4 c. chicken broth
- 2 c. half-and-half, whole or 2% milk
- 1 can (14 3/4 oz) cream-style corn
- 2 (8 oz) shredded Monterrey Jack cheese
- 1 can (4 oz) chopped green chilies, undrained
- 1 tsp hot sauce
- 1 can chopped tomato with green chile, undrained
- Minced fresh cilantro (optional) and extra cheese for topping
DIRECTIONS
1. In a large bowl, saute onion in butter until softened. Add the garlic and cumin, cook 1 minute longer. Add the broth and bring to a boil. Reduce heat, cover, and simmer 5 minutes.
2. Stir in the cream, cheese, corn, chilies, tomatoes and hot sauce. Cook and stir over low heat until cheese in melted. Top with minced cilantro and extra cheese, if desired.
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