Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoon olive oil (or canola oil)
  • 1 pound ground chicken
  • 1 medium onion (chopped, about 1 cup)
  • 1 orange bell pepper (chopped)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon New Mexico Chile Powder (or ancho)
  • 4 ounce chile peppers (Roasted, peeled and chopped. Or Jalapeno chile roasted and chopped (or 1- 4 ounce can chiles))
  • 1 cup frozen corn
  • 14 1/2 ounce diced tomatoes (canned, undrained)
  • 10 3/4 ounce condensed cream of chicken soup
  • 2 cups Full fat milk
  • 2 tablespoons chopped cilantro
  • 1 cup muenster cheese (shredded)

Instruction

  • Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
  • Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
  • Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.
  • Serve immediately and sprinkle with chopped cilantro.