Mexican Chicken Chowder

1 onion chopped (from bountiful basket)

1-2 green pepper chopped (from bountiful basket)

6 cloves of garlic pressed

1 stick of butter

2 tblsp olive oil (divided)

1/4 cup flour

2 cups milk

1 can cream of chicken soup

32 oz chicken broth

2 cans green chillies

1 can diced tomatoes with green chillies

3/4 bag of frozen corn (or a can drained)

salt

pepper

1 tsp chili powder

1 tsp cumin

2 limes juiced

2 tblsp chipolte adobo sauce

2 large chicken breasts

sour cream garnish

Mexican blend cheese garnish

tortilla strips garnish

cilantro leaves garnish

(You could add black beans if you wanted. I just hate beans and don't eat them ha ha!)

Season (with salt pepper and 1 tblsp olive oil) and cook chicken breasts in crock pot on low for about 6 hours(You can cook the chicken any way you want really. Or even get a rotisserie chicken from the store.) When chicken is done, pull them out of crock pot and place on a plate to cool. In a very large pan melt butter and 1 tblsp olive oil add onion, press garlic and green pepper and cook until tender. Stir in flour until all veggies are coated. Then stir in milk. Pour in chicken broth and stir together to combine. Add cream of chicken and stir that to combine. Add green chillies, tomatoes, and corn. Then add chipolte sauce, chili powder, cumin, salt and pepper to taste. Juice 2 limes and stire all together. Bring to a slow boil and then turn burner down. After chicken has cooled, chop/shred the chicken and add to the chowder. Stir to combine. Simmer on low for 15-hour or whenever you are ready to eat :)

Serve in bowls with cheese, sour cream, chips and fresh cilantro leave for garnish.

This soup was DELICIOUS!! Even my kids ate it! I had to hurry and blog it so that I wouldn't forget it! All measurements are estimates because I made this recipe up as I went.