Friday, February 14, 2014

*Mexican Chicken & Corn Soup*

So, it looks like the chilly days are soon to be behind us for 2014.  Can you say, hooray?!  At least it looks like it is going to be warm for the next week or so.  Fingers crossed it stays that way.

Unfortunately, I am sure we will still have some chilly days ahead.  And, when we do, I suggest you try out this easy peasy & yummy soup!

2 tsp. butter
2 tsp. minced garlic
6 cups low sodium chicken broth
1 10 oz. tomatoes with green chiles (Rotel)
4 cups frozen corn
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1 rotisserie chicken, shredded & skin removed
1 cup fat free half & half
sea salt & fresh ground pepper to taste
Colby Jack cheese for topping

Add butter and garlic to a large pot. Simmer for a few minutes. Add chicken broth, Rotel, frozen corn & all spices. Bring to a boil.
Reduce heat to low/simmer. Add in your shredded chicken and let it warm up for a few minutes. Stir in your half & half until combined. Cook for 5 more minutes.
Ladle into bowls & sprinkle cheese on top. 

I served mine with cornbread.

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