Tex Mex Cream of Chicken Soup
8 ounces of ground raw chicken or turkey
1/4 cup of chopped onion
2 cloves garlic, minced
2cups of milk
one 10 3/4 ounce can of condensed cream of chicken soup
one 7 ounce can of whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
one 4 ounce can of diced green chili peppers, drained
2 tablespoons of snipped cilantro or parsley
1/4 teaspoon of ground red pepper
1 cup of shredded Monterey Jack cheese (4 ounces)
In a large saucepan of Dutch oven cook the ground chicken or turkey, onion, and garlic till chicken or turkey is no longer pink and onion is tender. Drain fat, if necessary.
Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Add Monterey Jack cheese. Cook and stir till cheese is melted. Makes 4 servings |
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