Southwestern Soup (aka Mexican Chicken Corn Chowder)

Ingredients

• 1.5 Lbs. Boneless Skinless Chicken Breasts Cut into 1 in. pieces
• 1/2 C. Onion Chopped
• 1 to 2 Cloves Garlic Minced
• 3 Tbsp. Butter
• 1 C. Hot Water (when using skim milk, leave water out)
• 2 Tsp. Chicken Bouillon Granules
• 1/2 to 1 Tsp. Cumin Ground
• 2 C. Half and Half Cream (Can use skim milk instead)
• 2 C. Monterey Jack Cheese Shredded
• 1 Can (14.75 oz.) Cream-Style Corn
• 1 Can (4 oz.) Green Chilis Chopped, Not Drained
• 1/4 to 1 Tsp. Hot Pepper Sauce
• 1 Medium Tomato Chopped (If Desired)
• Fresh Cilantro Minced (If Desired)
• 1 Can White beans Optional

Instructions

1. Brown chicken, onion and garlic in butter until chicken is no longer pink.
2. Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.
3. Sprinkle with tomato and cilantro if desired.
4. _____________________________________________________________________
5. Actual Calorie Info (with full fat ingredients):
6. 1 Serving (1 Cup) = 368 Calories