Cooking with my niece Marissa has become a regular get-together for the past 2+ years. She is a young adult with a passion for cooking and loves to learn new things. This soup recipe was adapted from an old recipe I saved, and of course I have added my own twist to it. This is a great soup to serve with quesadillas on a rainy day.
- 4+ cups chicken broth
- 1 can Rotel tomatoes
- red and green pepper strips
- 1 cup slices or diced carrots
- 1 cup of roasted corn
- 1/2 cup diced ham
- 1 medium onion diced
- 1/2 rotisserie chicken meat, chopped
- 1 container of heavy cream
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cilantro
- salt & pepper to taste
In a large pot, combine all ingredients. Bring to a boil and simmer 10 minutes, stirring frequently. Serve with sour cream, crushed tortilla chips, croutons and Monterey Jack cheese.
