Ingredients

Instructions

  1. Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
  2. In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
  3. In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
  4. Garnish each serving with Monterey Jack cheese.