• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

• 1 Tablespoon butter
• 1/2 onion (chopped)
• 2 teaspoons minced garlic
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 2 boneless skinless chicken breasts (cooked and cubed)
• 2 cups half-and-half
• 2 cups shredded white cheddar cheese
• 1 (14.75 ounce) can cream-style corn (undrained)
• 1 (4 ounce) can chopped green chiles (undrained)
• 1 (14.5 ounce) can fire-roasted tomatoes (drained)
• 1 Tablespoon cilantro (chopped)
• 2 cups tortilla chips (or strips)

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