Cream of Chile-Chicken Soup

Cayenne pepper and green chile peppers add a spiciness to this creamy soup. Nice served with cornbread, corn muffins, or corn sticks.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked ground chicken or 8  ounces ground turkey
• 1⁄4 cup  chopped onion
• 2  garlic cloves, minced
• 2  cups milk
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (11 ounce) can  corn mixed with chopped peppers, drained
• 1  medium tomatoes, chopped
• 1 (4 ounce) can  diced green chili peppers
• 2  tablespoons  chopped cilantro or 2  tablespoons parsley
• 1⁄4 teaspoon cayenne pepper
• 1  cup  shredded monterey jack cheese

Directions

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender.
2. Drain fat, if necessary.
3. Stir in milk, cream of chicken soup, corn, chopped tomato, chile peppers, cilantro or parsley, and cayenne pepper.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered, for 5 minutes, stirring occasionally.
6. Add Monterey Jack cheese.
7. Cook and stir until cheese is melted.