Chicken Corn Soup

Name: Chicken Corn Soup
Ingredients: 3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup); 2 cups Low Sodium Chicken Broth; 1 Tablespoon Butter; 1 clove Garlic, Minced; 1/2 whole Vidalia Onion, Chopped; 21-1/2 ounces, weight (2 Cans) Cream Of Chicken Soup; 4 ounces, weight Monterey Jack Cheese, Grated; 16 ounces, weight Frozen Kernel Corn; 14-1/2 ounces, weight Creamed Corn; 10 ounces, weight Rotel With Chilies; 1 teaspoon Worcestershire Sauce (optional); 1 Tablespoon Sherry (optional)

12 ingredients

4 steps

Ingredients

3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup)
2 cups Low Sodium Chicken Broth
1 Tablespoon Butter
1 clove Garlic, Minced
1/2 whole Vidalia Onion, Chopped
21-1/2 ounces, weight (2 Cans) Cream Of Chicken Soup
4 ounces, weight Monterey Jack Cheese, Grated
16 ounces, weight Frozen Kernel Corn
14-1/2 ounces, weight Creamed Corn
10 ounces, weight Rotel With Chilies
1 teaspoon Worcestershire Sauce (optional)
1 Tablespoon Sherry (optional)

Directions

1

In a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken. Simmer for about 20 minutes.
2

Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft. Set aside.
3

Remove the cooked chicken to a plate to cool. Measure out two cups of chicken broth to return to the stock pot; discard the rest (or save for a later use). Add the sauteed vegetables, cream of chicken soup, and the remainder of the ingredients to the stock pot. Shred the chicken and add to the pot. Bring to a simmer over medium heat, and then reduce heat to low. Cook, stirring often, for 30 minutes, being careful not to let it burn.
4

Enjoy!