3 boneless, skinless chicken breasts, cooked and shredded
2 cups Monterey Jack Cheese, shredded
1 cup whole milk (or half and half)
Instructions
In large Dutch oven, brown onion and pepper in butter; add garlic and cook another 2 minutes. Stir in green chiles, corn, creamed corn, black beans, chicken broth, bay leaf, salt, pepper, oregano and cumin. Bring to a simmer and cook over low heat for 20 to 30 minutes until mixture has reduced by about one-third.
Add chicken and simmer for 5 minutes. Stir in cheese and milk to chicken mixture, until cheese is melted and mixture is heated through.
Garnish with cilantro and avocado, if desired.
Notes
Exchanges: 2 Fat; 2 Carbohydrate; 4 Protein
Nutrition Information
Calories: 360 Fat: 12 g Carbohydrates: 31 g Protein: 25 g Cholesterol: 70 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2022/03/mexican-corn-chicken-soup/