Cheesy Roasted Corn And Chicken With Green Chilies Soup

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This crock-pot recipe is adapted from a stove-top recipe. We wanted a recipe using dried roasted corn with cheese and chicken. It does have a kick, hope you enjoy. It was excellent served with a warm loaf of jalapeno cheese bread.

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Steps

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1 in medium pot , bring seasoned chicken stock and chicken to a boil -- turn down and let simmer covered for about 15 minute remove from heat.

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2 in crock-pot.

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Add onions , peppers , tomatoes , spices , and dry roasted corn.

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Add cubed chicken and broth.

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Cook on high setting for about 3 1 / 2 - 5 hours until corn is tender.

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3 combine margarine and flour to make a roux.

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Stir into soup.

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Slowly add milk and sour cream , stirring to incorporate.

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Cook on high until soup thickens slightly.

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Reduce heat and let cook for a about another half hour on low.

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4 stir in cheese.

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6 serve with chopped cilantro and tortilla chips , tabasco , rice etc.

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Texture of the soup should be velvety.

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Not thick.

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Ingredients

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chicken stock, jalapenos, tomatoes, onion, chicken breasts, whole green chilies, chili powder, flour, margarine, skim milk, reduced-fat cheese, reduced-fat sour cream, dried corn kernels, fresh cilantro