From Krista Fuller:
This is a very quick and tasty soup, different from the ones I usually make (vegetable, potato, chicken), I borrowed from a friend who found it in a Country Inn cookbook. The recipe’s suggested garnish is grated cheddar. The optional items and other garnishes are my additions. (I love to cook so I have a habit of taking creative license with recipes.)
Number Of Servings: Four
Preparation Time: 20 minutes or less
Ingredients:
1 T. olive or vegetable oil
1/2 c. diced celery (*small dice on all vegetables)
1/3 c. diced onion
1/2 c. diced red bell pepper
2 cloves garlic, finely chopped
1/4 t. cumin
1/4 t. oregano
Black pepper and salt to taste
1 can chicken broth
1 can cream style corn
1 small can green chilies
1 c. milk
*optional – add 1 cup or so chopped/shredded roasted chicken or any leftover chicken)
*optional – I also added a handful of chopped cilantro right before serving.)
Garnish:
Grated cheddar cheese
*Sour cream
*Chopped Cilantro
Directions:
Saute vegetables in oil until tender. Add spices and garlic. Saute a minute more. Add broth, corn, chiles and milk (and chicken if you are adding it). Heat through. (I also added a little slurry of cornstarch & milk to thicken the soup slightly)
Serve with grated cheddar and a dollop of sour cream in the bowl. Great with cornbread, hot biscuits or garlic bread.
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