Creamy and comforting are two words that come to mind with a bowl of this soup. This is a soup that is very quick to fix when you come home from work on a cold winter day. Something I really like to have on hand that makes it go even faster, is pre-cooked frozen chicken. When I am home and have the time, I will throw a large package of chicken breasts on the bone into my crock pot. I let them cook all day. That evening, I dice the chicken into small pieces, bag it, and freeze. By doing this, I can throw together any soup or casserole in a fraction of the time. I prefer using the chicken on the bone because it will have more flavor than boneless skinless meat. I let the leftover broth cool and then skim off the fat and use the broth for other recipes. There’s a point from frugality there, too!
Mexican Chicken Corn Chowder
- 3 tablespoons butter
- 4 chicken breasts, cooked and shredded
- 1 small onion, chopped
- 2 garlic cloves
- 2 cups half & half (or mixture of evaporated and skim milk)
- 2 cups Monterey Jack cheese, shredded
- 2 cans creamed corn
- ¼ teaspoon salt
- 1 teaspoon cumin
- Dash of cayenne pepper to taste
Melt butter on medium-high heat. Add onion and garlic. Saute until onions are softened. Stir in other ingredients. Cook on low heat, stirring often for 15 minutes.