Thursday, January 28, 2010

Mexican Chicken Chowder

This was a satisfying soup. It came together quickly. My only ispiration was the contents of my pantry!

Mexican Chicken Chowder
2 Cups cooked, shredded chicken
2 cans chicken broth
1 can diced chiles
1 cup frozen corn
1/2 cup salsa
1 cup half and half (I used fat free)
1 cup Taco Cheese (Mine was a mixture of cheeses w/ some taco seasoning)

Simmer the chicken in the broth and add the chiles, corn and salsa (I wanted to use black olives too, but the family isnt keen on them). Simmer for about 15 minutes, turn off heat and add the half and half and cheese. Stir until cheese is melted. Serve immediately. Top w/ cilantro, sour cream, olives or nothing at all. It's all good.

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