Caldos
Soups & Stews

Tex-Mex
Cream of Chicken Soup

1/2 lb ground raw chicken 
1/4 cup onion-chopped 
2  cloves garlic-minced 
2 cup milk  
1  can condensed 
cream of chicken soup 
1  can whole kernel corn 
with sweet peppers-drained 
1  medium tomato-chopped 
1  can diced green chili peppers
-drained 
2 tsp snipped fresh cilantro 
or parsley 
1/4 tsp ground red pepper 
1 cup shredded Monterey Jack cheese 
  Fresh cilantro or parsley 
  (optional) 

In a large saucepan 
or Dutch oven cook 
ground chicken , onion 
and garlic until chicken 
is no longer pink and 
onion is tender but not brown. 
Drain fat from pan.
Stir in milk, 
cream of chicken soup, corn, 
chopped tomato, chili peppers, 
cilantro or parsley 
and ground red pepper. 
Bring to boiling. 
Reduce heat and simmer, 
uncovered, for 5 minutes, 
stirring occasionally.
Add cheese, cook and stir 
until cheese melts. 
Garnish each serving 
with additional cilantro 
or parsley, if desired.