Mexican Chicken Soup

I love soup. I love Fall. I love soup in the Fall. So I'm going to be posting some of my all-time favorite warm-your-belly great for fall soup recipes. But actually they are good anytime of year!

Mexican Chicken Soup

via ward cookbook

Carisa Hansen

Taste of Home

1.5 lbs cut up chicken (or 1 can chicken breast from your food storage)

1/2 cup chopped onion (or substitute dried)

1-2 tsp. minced garlic

3T butter or olive oil

2 chicken bouillon cubes

1 c. boiling water

1/2 - 1tsp. cumin (I like a lot)

2 c. half and half (or evaporated milk)

2 c. shredded cheese (Monterrey jack is best, but I've also used Velveeta, low fat cheese, or whatever I have in the fridge)

1 can creamed corn

1 can diced green chilies, undrained

Brown chicken, onion and garlic in butter. Dissolve bouillon in water. Add to chicken. Add cumin and bring to boil, then simmer 5 minutes. Add milk and the rest of ingredients and simmer til cheese melts through.

This is great served with chips, or over rice, or with a can of black beans added. Yum!

photo credit: flickr