Saturday, May 15, 2010
3 Tbs. butter
1 large onion, chopped
1 medium green or red pepper, chopped
1 clove garlic, crushed
1 can (4-oz) chopped green chilies
1 can (16-oz) whole tomatoes, drained and broken up
2 cans (16-oz each) cream-style corn
1 can (16-oz) whole kernel corn
2 cups chicken stock
1 cup milk
2 cups diced, cooked chicken
1 Tbs. taco sauce or salsa
1 cup shredded Monterey Jack cheese
Directions: In a large pot, melt butter over medium heat. Add onion, bell pepper, and garlic; cook 3 to 5 minutes until onion is tender.
Add chilies and tomatoes and blend well.
Stir in remaining ingredients except cheese.
Bring to a boil, reduce heat, and simmer 30 minutes. Stir in cheese just before serving. Serve hot with fresh bread. Enjoy!