“Cayenne pepper and green chile peppers add a spiciness to this creamy soup. Nice served with cornbread, corn muffins, or corn sticks.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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