Soup Weather!

Here is a recipe I tried last night - it was a success for Chad and I, Michael still isn't so sure! :-)

Mexican Corn Chowder
2 cups cooked chicken, thawed (from Wednesday)
1/2 cup cooked onions, thawed (from freezer)
1-2 cloves garlic - minced
1 can chicken broth
1/2tsp cumin, ground
2 cups half & half or milk
3 cups cheese - monterey jack or mexican blend, shredded
2 cans creamed style corn
1 can chopped green chilies
1/2 cup salsa
fresh cilantro or parsley, optional
tortilla chips, optional
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.