Cheesy Chicken Soup With Roasted Corn And Green Chilies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 cups of well flavored chicken stock
• 1 (14 ounce) can diced tomatoes with jalapenos
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 cup diced boneless chicken breast (apprx one large breast)
• 2 -3 fresh green chilies, seeds removed and diced or 1 (4 ounce) can diced green chilies
• 2 teaspoons cumin
• 2 teaspoons mexican chili powder (i use penzey's medium)
• 1 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup skim milk
• 6 ounces reduced-fat mexican cheese blend or 6 ounces reduced-fat sharp cheddar cheese
• 1/4 cup reduced-fat sour cream
• 1/2 cup trader joe's roasted frozen corn (no need to defrost)
• chopped fresh cilantro

Recipe

• 1 in medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
• 2 in a large skillet, heat butter and oil. add onions and brown for approx 3-4 minutes. add chicken to brown. add chilies and spices and stir to incorporate. add ap flour and slowly add milk, stirring to incorporate.
• 3 let cook for a few minutes until thickened and flour has been incorporated into sauce.
• 4 ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
• 5 stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
• 6 serve with chopped cilantro and tortilla chips, tobasco, rice etc. texture of the soup should be velvety.not thick.