Mexican Corn Chicken Soup
1. In a large Dutch oven, brown onion and pepper in butter; add garlic and cook another 2 minutes. Stir in green chiles, corn, creamed corn, black beans, chicken broth, bay leaf, salt, pepper, oregano and cumin. Bring to a simmer and cook over low heat for 20 to 30 minutes until mixture has reduced by about one-third.
2. Add chicken and simmer for 5 minutes. Stir in cheese and milk to chicken mixture, until cheese is melted and mixture is heated through.
3. Garnish with cilantro and avocado, if desired.
Nutrition FactsCalories: 360
Fat: 12 g
Carbohydrates: 31 g
Protein: 25 g
Cholesterol: 70 mg