
1 1/2 cups half & half
1 cup chicken broth
1 can cream of potato soup
1 can cream of chicken soup
2 cups cubed cooked chicken
1/3 cup green onions, chopped
1 can Mexicorn, drained
1 small can sliced mushrooms, drained
1 small can mild chopped green chilies
1 1/2 cups shredded cheese (I like Monterey Jack/Colby mixed)
In a dutch oven, combine milk, broth, potato and chicken soups. Mix over medium heat until blended. Add all of the remaining ingredients [except the cheese] and simmer until the soup starts to thicken. [approx half an hour] Ladel soup into bowls and garnish with a generous sprinkle of cheese.
I like to serve this in the winter, with a fresh green salad, hearty bread...and butter, of course.
No comments:
Post a Comment