Ingredients
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3 cups whole milk
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1 (7 1/2 ounce) box corn muffin mix
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2 tablespoons butter
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1 onion, diced
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2 garlic cloves, minced
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1/2 teaspoon cumin
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1/2 teaspoon oregano
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2 quarts chicken broth
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1 1/2 lbs chicken breasts, cut in 1/2 inch pieces
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2 medium sweet potatoes, cut in 1/2 inch pieces
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1 cup shredded monterey jack cheese
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3 cups frozen corn
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1/4-1/2 cup fresh parsley, chopped
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salt
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pepper
Instructions
- Combine milk and muffin mix in a bowl. Set aside.
- Saute onion in butter until soft (about 8 min.).
- Add garlic, cumin, and oregano.
- Cook until fragrant.
- Add broth, chicken and potatoes.
- Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
- Add cheese and corn and cook until heated through.
- Season to taste with salt and pepper.
- Add parsley. Stir and serve.