8 oz chicken breast, cooked & diced
1 c. chicken broth
16 oz frozen corn, thawed
4 oz can chiles
1 clove minced garlic
1/4 tsp salt
1/2 tsp black pepper
1 c. diced tomatoes
2 c. skim milk
1 c. monterray jack shredded cheese
1. In a blender, puree half the corn & the chicken broth until mostly smooth, then add to a large sauce pan.
2. Add remaining corn, garlic, chiles, salt, and pepper & bring to a boil. Simmer, uncovered for about 10 minutes, stirring occasionally.
3. Slowly mix in milk while stirring, then add tomatoes & chicken & cook til heated through.
4. Right before serving, add cheese & stir until melted
Tasty, creamy soup for a cool spring day!