Ingredients
- 1 lb boneless chicken breast
- 1 tsp ground cumin
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 med onion
- 4 cups chicken stock
- 1/2 tsp pepper
- 1 tsp Adobo seasoning
- 1 1/2 lbs Velveeta
- 1/2 tsp cayenne
- 2 cups heavy cream
- 2 cups 1/2 & 1/2
- 2 cups corn
- 1 tsp chili powder
- 1 tsp Cajun season
- 3 (6") corn tortilla cut into strips, fried in oil
Preparation
Step 1
Season chicken with cumin salt and pepper and bake for 20 minutes or just until chicken in done. Remove and cut into bite size pieces.
While chicken is cooking, in food processor, add carrots, celery and onion and pulse until finely chopped.
In large saucepan, bring chicken stock and vegetables to a boil. Reduce heat and simmer until stock is reduced by half, 15-20 minutes.
When stock is reduced, add chicken and cook 10 minutes. reduce heat to low and add Velveeta;stir until completely melted. Add cream, half and half, chili powder, cajun seasoning, Adobo seasoning and cayenne. Return soup to a simmer and add corn. Taste for seasoning with additional salt, pepper and cumin.
I f desired garnish soup with tortilla strips, fried in oil and seasoned with salt, pepper and cumin. Serve with sour cream and chunks of fresh avocado
NOTES: DO NOT ADD SALT TO CHICKEN WHEN BAKING
I USE 1 POUND REGUAR VELVEETA AND 1/2 LB JALAPEÑO OR
MEXICAN VELVEETA
I USE 3-31/2 CUPS CORN (CANNED OR FROZEN)
HEAPING TEASPOONS OF SEASONING