We would like to share some of the soup recipes with you from our November appreciation dinner! Here is the recipe for "Creamy Chicken Tortilla Soup" brought by Angie Evans.
• 3 Chicken Breasts, diced
• ½ C. chopped onions
• 1-2 cloves minced garlic
• 3 TBS butter
• 2 chicken bullion cubes
• 1 C. hot water
• 1 ½ - 2 tsp ground cumin
• 2 C. half & half
• 2 C. Shredded Monterey Jack Cheese
• 1 can creamed corn
• One 4 oz. can diced green chilies (un-drained)
• ¼ tsp. Tabasco (to taste)
• 1 medium tomato chopped
• Fresh cilantro chopped (to taste)
• Tortilla strips
• Sour Cream
In a large saucepan brown chicken with onion, garlic & butter until chicken is no longer pink. Dissolve bullion in the hot water, add to pan with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half & half, cheese, corn, green chilies and Tabasco. Cook and stir over low heat until cheese is melted. Stir in tomato and cilantro. Serve with tortilla strips and sour cream as garnish!