I have always wanted to go to Mexico. The “real” Mexico, not the tourist-trap insanity of Tijuana, which is the only part of Mexico I’ve seen. I would like to see the hustle and bustle of Mexico City and absorb its ancient history. Or perhaps Merida, to explore nearby Mayan ruins.

Maybe a visit to the artists’ community of Todos Santos, to watch the surfers and stay at the Hotel California. I could brush up on my Spanish and learn to cook the local cuisine in San Miguel de Allende. Or just while away the time lounging on the beaches of Playa del Carmen.

 

INGREDIENTS

3 tablespoons butter

2 tablespoons olive oil

½ large onion, chopped

1 jalapeno, seeded, deveined, minced

1 pound boneless skinless chicken breasts, chopped (uncooked)

1 red bell pepper, chopped

¼ cup flour

4 garlic cloves, minced

4 cups low sodium chicken broth, divided

2 tablespoons cornstarch

2 14.75-oz. cans cream-style corn

1 15-oz. can corn, drained and rinsed

1 14-oz. can petite diced tomatoes, drained

1 4-oz. can mild diced green chilies

2 teaspoons ground cumin

1 tsp EACH salt, chili powder

½ tsp EACH smoked paprika, dried oregano

4 oz. cream cheese, softened (I use 1/3 less fat)

8 oz. Mexican cheese blend or ½ cup EACH Cheddar, Monterrey Jack

Hot sauce, to taste

Garnish (optional)

Cheese

Cilantro

Avocados

Tomatoes

Tortilla chips

 

INSTRUCTIONS

Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes. Turn heat to low and gradually stir in 3 cups chicken broth.

Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer and cook, uncovered, for 10 minutes, stirring occasionally. Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.

Garnish individual servings with desired toppings.

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Quick Tip:  Use this recipe as a basic starting point and then let your imagination take over. Interesting meat substitutions could give this an entirely different flavor profile. Try mild turkey or spicy chorizo sausage. Whitefish isn’t out of the realm of possibilities. There’s a huge world of veggies out there just waiting to be explored. Fruit? Maybe!

Recipe courtesy of Jen at Carlsbad Cravings, image courtesy of pinterest.com