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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Serve with tortilla chips-yellow or blue. Make this one ahead of time to give the flavors time to mingle. Ingredients:
2 tablespoons butter |
2 green onions, chopped |
2 garlic cloves, minced |
1 (4 ounce) can diced green chilies, drained and rinsed |
1/2 cup finely chopped red bell pepper |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1 (10 3/4 ounce) can cream of chicken soup |
2 cups corn kernels (either fresh cut or frozen and thawed) |
1 cup grated sharp cheddar cheese |
1 cup grated monterey jack cheese (or pepper jack cheese) |
1/2 cup sour cream |
Directions:
1. Let the butter melt in a 3-quart saucepan over medium heat.
2. Add in the green onions and garlic; stir/saute for 3-4 minutes or until softened.
3. Add in the chiles, bell pepper, cumin, and chili powder; cook for 2-3 minutes, stirring constantly (so the spices do not burn).
4. Add in the soup and corn; stir to blend.
5. Bring mixture to a boil; remove pan from heat.
6. Add in cheeses and sour cream; stir until melted.
7. Serve warm with tortilla chips.
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