Chicken Corn Soup
- 3 whole Skinless Chicken Breasts, Boneless, (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, Grated, weight Monterey Jack Cheese
- 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)
DirectionsIn a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken.
Simmer for about 20 minutes.
Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft.
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.