-With all these great reviews I guess I will be trying this soon!
For the person wondering about the crock pot…since this soup appears to cook in less than a half hour and has cream and cheese in it I would think it was not a great candidate for long slow cooking. HTH.
-One other thing…creamed corn has no more fat in it that whole kernel corn–the cobs are just scraped to make the “creamed” part. Both types have 0% fat listed on the label.
Made this tonight for supper and it was DELISH!!! Instead of using butter, I did fry bacon and used the drippings instead. I added twice as much hot sauce because we like spicy. I crumbled the bacon on top along with a dollop of sour cream. It was very hearty and filling. Will definitely be making this again and again! Thank you for sharing your wonderful recipe. Your blue ribbon is well deserved!!!
-I tried this recipe a couple months ago and LOVED IT! I’ve been wanting to make it again but could not find the recipe. I’ve been searching for days and finally found it. I am one happy woman ?
Thank you for posting this recipe!!!!

Perfect for the upcoming cold weather.

Cook time: 30 Min Prep time: 20 Min Serves: yeilds 2 quarts

Ingredients

• 3 Tbsp butter
• 4 chicken breasts, cubed
• 1 bunch green onions, chopped
• 2 clove garlic, minced
• 2 c half and half
• 2 c shredded monterey jack cheese
• 2 can(s) cream corn
• 1 can(s) chopped green chiles, drained, 4 1/2 oz
• 1/2 tsp hot sauce
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 2 Tbsp chopped cilantro

Directions
1. Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
2. Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
3. Stir in cilantro and serve.
Last Step: Don’t forget to share!