Busters Recipes

Tex-Mex Cream of Chicken Soup
Ground red pepper and green chili peppers add a spiciness to this creamy
soup. For an accompaniment, serve some cornbread or cornsticks with it.
1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 10-3/4-ounce can condensed cream of chicken soup
1 7-ounce can whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
1 4-ounce can diced green chilies, drained
2 tablespoons snipped fresh cilantro or parsley
1/4 teaspoon ground red pepper
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh cilantro or parsley (optional)
In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and
garlic until chicken or turkey is no longer pink and onion is tender but not
brown. Drain fat from pan.
Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers,
cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat
and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese;
cook and stir until cheese melts. Garnish each serving with additional
cilantro or parsley, if desired. Makes 4 servings.

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