Cheesy Mexican Chicken Soup
adapted from Real Mom Kitchen
1 table. oil (I used olive oil)1 white or yellow onion chopped
2 cloves minced garlic
1 cup course grated carrots
3 cups chicken broth
2 cups of milk (I used 1%)
1/4 cup flour
1 tea. salt
1 tea. chili powder
1/2 tea. cumin
1-2 cups cooked chicken-shredded or cut bite sized (I actually used 1 13 oz. can of chicken and I used the juice as part of my broth)
3/4 cup frozen corn
1 cup grated montery jack cheese (I used 5 slices of colby jack and 2 table. grated cheddar because that is what I had)
1-3 table. chopped (fresh) cilantro (I used about 2)
In oil, saute carrot, onion and garlic for about 5 mins. to soften
Add broth and high simmer (uncovered) about 10 mins
Mix (I used Mark's drink bottle that has a mixer ball in it) the milk and seasonings well. Add to the soup and stir until a little thickened
Stir in just until warmed and cheese has melted, the chicken, corn, cilantro and cheese.
Since I served this the day after Super Nachos, we had left-overs. I served some of our very good (and easy) peasant bread. I stirred in black beans and green onions. Doug added tomatoes and black beans. I also served grated pepper jack cheese. The original recipe called for a can of chpped chilis-which Doug won't touch. The pepper jack cheese humoured the rest of us.
This was a popular soup. Doug and Emily both said "KEEPER" Lindsay and Hilary each tasted it as they came thru and liked it. Mark (darn, forgot to cut the onions very large) said the smell said it was great. After 1 try, it made it to the cookbook.
As a side note, the "Kneadlessly Simple" bread book that we have been waiting for from the library for, finally came. Leslie picked it up for me. I will try some new bread this week.
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