This was our dinner last night (sorry, no picture!), and I thought I’d share the recipe. This comes from my mom’s good friend Joanne, and once she made it for our Bible study group and afterward everyone was begging her for the recipe. I suspect that it’s now a regular meal for most of those families, like it is with mine. It’s really quick and easy to make and is a good fresh sort of soup for spring or fall. We like it with chunks of sweet cornbread and chips and pico de gallo. Enjoy!
2 chicken breasts, cut into bite-size pieces
1 onion, chopped
4 clove garlic, minced
4 tbsp. butter
2 cubes chicken bouillon
1 c. hot water
1 1/2 tsp ground cumin
2 c. half-and-half
1 c. shredded pepper Jack cheese
1 (15 oz) can cream-style corn
1 (4 ounce) can diced green chiles
1/2 cup tomato, chopped
fresh cilantro sprigs
Saute onions with the garlic in butter over medium-high heat until onions become translucent. Add chicken and cook until no longer pink.
Dissolve the bouillon in hot water; pour over the chicken and onions. Stir in cumin, corn, and chilies. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Turn down the heat to medium low, and stir in cream and half of the cheese. Cook, stirring frequently, just until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.