Thursday, November 8, 2012


Ahhh--it's cloudy here in AZ today and on Saturday it's supposed to be a blustery 64 degrees with MAYBE some rain! We can only hope! I wish I could share this weather with those in the east that are now being pounded with heavy snow on top of the terrible Sandy hurricane. Our prayers continue to go out to them and their families. Here we  have been waiting to turn off the AC for several months! This soup is easy, and good. If your family doesn't like spicy you could leave out the salsa or reduce the amount. I think it gives it just a little more flavor. 

2 large cans chicken broth
1  8 oz. package softened cream cheese
1 chopped onion
2 cloves crushed garlic
1 tbs. chili powder
1 tsp. cumin
2 c. or 16 oz. Pace (or any hot sauce you prefer)
3-4 cans of chicken (I used 3 c. cooked shredded that I  had--you could also use meat from a rotisserie chicken)
1 c. milk or cream  (or half and half)
1 package frozen sweet corn (I like S&W Sweet Petite White Corn)
1 bunch cilantro, chopped
sour cream
chopped tomato

Sauté onion and garlic in 2 tbs. olive oil, add broth, milk or half and half, cream cheese, corn and salsa and bring it all to a boil. Turn the heat down to a simmer and add the chicken.  Cook just until heated.  Serve in bowls topped with chopped cilantro, avocado and sour cream. Also good in a bread bowl.  Garnish with chopped cilantro, diced avocado, diced tomato and a dollop of sour cream.

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