"chicken soup with panache!"
Preparation time: 20 min
Cook Time: 35 min
Ingredients
1 1 / 2 boneless chicken breasts and pound, cut into small pieces
1 / 2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 chicken stock cubes
1 cup hot water
Cumin 3 / 4 tsp
2 cups half and half cream
2 cups shredded Monterrey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 dash of chili sauce
1 tomato, chopped
Fresh cilantro sprigs, for garnish (optional)
METHOD
In saucepan, brown the chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water, pour into a saucepan, and season with cumin. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
Mix the cream cheese, corn, chili, and chili sauce. Cook, stirring often, until the cheese is melted. Stir in chopped tomato. Garnish with coriander
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