Brrr, it is cold outside. A warm and spicy soup to get your blood flowing!
I made this one night when my Mom was visiting and we enjoyed it!
Via Allrecipes and Taste of Home
- 1-1/2 pounds cooked chicken, cut into 1-inch pieces (I used chicken thighs I had already cooked in the crock pot, any cut would work)
- 1 cup chopped onion
- 2 ribs of celery, diced
- 3 tablespoon total butter and/or olive oil
- 3 garlic cloves, minced
- 1 cup water
- 2 teaspoons chicken bouillon granules
- 1 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups (8 ounces) shredded cheese of your choice (I used Colby Jack)
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies OR jalapenos for even more kick
- 1/4 to 1 teaspoon hot pepper sauce
- 1 medium tomato, chopped
- Additional veggies if you want – carrots, cauliflower, broccoli or more would be good– cook them in advance
- Minced fresh cilantro, croutons, extra cheese, jalapenos, green onion or more are all optional for toppings
- In a large pot, sauté the onion and celery in the butter and olive oil until translucent. Add garlic; cook 1 minute longer. Add the water, chicken, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted and veggies cooked; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
I had some extra broccoli and cauliflower in the kitchen and that is where the step of optional extra veggies come in. It added great flavor and bulk to the soup.
If you are afraid of heat, keep out some of the jalapeno or cut back on the hot sauce.
I love heat so bring it on. I could have had it hotter! Top with some cool cilantro and fresh green onion to cut the heat a bit. Enjoy!