Categories: Soup

Ingredients

• 4 T. butter
• 1 large onion, chopped
• 2 red and/or yellow peppers, diced
• Salt and pepper
• 4 C. frozen corn, thawed
• 1 7 oz. can diced green chilis
• 1/4 C. flour
• 4 C. chicken or vegetable stock
• 1 t. Tabasco or to taste
• 2-3 poached chicken breasts, shredded
• 2 C. half-and-half
• 1 C. Monterey Jack, grated
• 1 C. sharp cheddar, grated
• 1/2 C. sliced green onions

Directions

1. In a soup pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bell pepper, some salt and pepper and cook for a couple of minutes. Add the corn and chilis and cook for a minute.

2. Sprinkle the flour over the top and whisk to combine. Pour in the chicken or vegetable stock and Tabasco; whisk well. Cook for 5 minutes until soup thickens. Stir in chicken and reduce heat to low; simmer for 15 minutes. Stir in the half-and-half; cover and simmer for 10 additional minutes.

3. Stir in the cheeses and green onions. When the cheese is melted, adjust seasonings and add a more cheese if you like it cheesier.

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