Chicken Enchilada Soup

We used to have this all the time when we lived in Mexico, and I hadn't made it for such a long time, but I was looking for something good and filling, and easy, and I happened to remember this recipe.  My sister Sonia is the one who introduced us to this soup, and I'm glad she did!  Sorry for the picture, I almost forgot to take it, and there are no tomatoes or cilantro in it to add color, so it looks terrible, but I promise the soup is delicious!  For 1/8 of the total, the calories are 434.  Kind of high, if you use half and half like you are supposed to, it will be less, I used more cream and a little milk because I didn't have any half and half.  Aaron, Noah and I gave this a 9, and Owen gave it an 8.

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