Description
From country home magazine, a quick and yummy soup for a crisp autumn day!
Ingredients
- Frozen Corn
- Chicken Broth
- Cooked Chicken Breasts
- Milk
- Roasted Red Pepper
- Jalapeno Peppers
- Monterey Jack Cheese
Instructions
- Slice roasted red pepper strips into thin slices
- Carefully remove stem and seeds from the jalapeno peppers and discard
- Finely chop the peppers
- In a blender combine the chicken broth with 1 1 / 2 cups of the corn
- Blend until nearly smooth
- In a large saucepan combine the broth mixture and the remaining 1 1 / 2 cups of corn
- Stir in cooked chicken, milk, red peppers, and jalapenos
- Simmer over medium heat until heated through
- Garnish each serving with monterey jack cheese