Ingredients:
2 cans (14.75 oz) Cream Style Corn
1 can (4 oz) diced green chiles
8 oz chicken broth
2 cups milk (I think the original recipe called for heavy cream, but we haven't found that it makes much of a difference)
1 grilled chicken breast chopped (I've also used rotisserie chicken as well)
8 oz shredded monterey jack cheese
1 small onion chopped
2 tablespoons butter
dash of hot sauce (optional)
French's fried onions (optional garnish)
Saute the onions in a stock pot with butter. Once onions are soft, add the first four ingredients to the stock pot and bring to a boil. Reduce heat to medium low, stir in cheese and chicken. Let simmer for 10-15 minutes, stirring occasionally. Garnish with hot sauce and fried onions.
All ingredients in except cheese and chicken.
Everything in.
Yummy! All dressed up with the fried onions on top!







































