Peruvian Cream Of Chicken Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 lb ground chicken (or turkey)
• 1/2 cup onion, chopped
• 4 garlic cloves, minced
• 3 cups milk
• 21 1/2 ounces condensed cream of chicken soup (2 cans)
• 11 ounces canned corn, with peppers & black beans, drained
• 14 1/2 ounces diced fire-roasted tomatoes
• 8 ounces diced green chilies, drained
• 2 tablespoons aji panca chilies (in pepper paste)
• 4 tablespoons cilantro, fresh & snipped (or parsley)
• 1/2 teaspoon ground red pepper
• 2 cups monterey jack cheese, shredded
• fresh cilantro (optional) or parsley (optional)

Recipe

• 1 in a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
• 2 drain fat from pan.
• 3 stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
• 4 bring to boiling.
• 5 reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
• 6 add cheese; cook and stir until cheese melts.
• 7 garnish each serving with additional cilantro or parsley, if desired.