Ingredients
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2 tablespoons butter
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3/4 cup onion, chopped
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1 jalapeno pepper, seeded and minced
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2 garlic cloves, chopped
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3 slices cooked bacon, diced
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3 cups cubed cooked chicken (Rotisserie chicken works well)
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1 (14 3/4 ounce) can creamed corn (Green Giant)
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1 (10 ounce) can rotel
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2 (10 3/4 ounce) cans low-fat cream of chicken soup
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1 (10 1/2 ounce) can low sodium chicken broth
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2 cups 2% low-fat milk
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1 -2 cup shredded mozzarella-provolone cheese blend
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fresh ground pepper
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2 (11 ounce) cans yellow and white sweet whole kernel corn (Green Giant)
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
- In a small bowl, mix soup and broth together until smooth.
- Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
- Add milk and cook for another 5-10 minutes.
- Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
- Serve warm with cornbread or fresh hot dinner rolls and a salad.