Chicken Enchilada Soup
1 lb boneless skinless chicken 2 chicken bouillon cubes
3 T. butter or margarine 2 c half and half cream
1 clove garlic ¼ to 1 tsp. hot pepper sauce
½ c chopped onion Fresh cilantro and/or parsley (dried works as well)
4 oz can chopped green chilies 1 can (16 oz) cream-style corn (optional)
½ to 1 tsp. ground cumin 2 c shredded Monterey Jack cheese
1 c hot water 1 med tomato, chopped
Cut chicken into bite-size pieces. In a large pan, brown chicken, onion, and garlic in butter until chicken
in no longer pink. Add green chilies and cumin. Pour in water and add bouillon. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, cilantro, and hot pepper sauce.
Cook and stir over low heat until the cheese is melted. Stir in tomato. Simmer until tomato is heated
through. Serve immediately. Garnish with more cilantro or parsley if desired. Yield: 6-8 servings