Rich and creamy version of the Amish version of chicken and corn soup that’s sure to please your crew on cold wintry days!
Servings: 6Prep Time: 30 min Cook Time: 30 min
1 1/2 lbs chicken breast
1/2 Cup chopped onion
1-2 garlic cloves, minced
3 Tbsp butter
2 Chicken bouillon cubes
1 Cup hot water
1/2-1 tsp cumin
2 Cups half & half
2 Cups shredded jack cheese
1 Can (16oz)creamed corn
1 Can (16oz)whole kernel corn
1 Can (4oz) chopped green chile
1 tsp hot sauce
1 medium tomato, chopped
Cut chicken into bite size pieces. In a dutch oven brown chicken, onion & garlic in butter. Dissolve bouillon in water. Add to pan with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot sauce. Cook and stir over low heat until cheese is melted. Stir in tomato and serve.
Categories: Cream Soups
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