In a separate fry pan, cook 3 lbs of chicken breasts (Turkey works here also) cubed in 1” cubes. Season this with the Creole seasoning and more garlic.
When cooked and still tender, pour juice and chicken in pot.
Continue cooking until hot then add 2 cups of Monterrey Cheese, shredded. Keep stirring, cheese likes to cook to bottom of pot.
To thicken the soup you can add a can of cream of chicken or cream of mushroom soup.
If you like it hotter add more Jalapenos!
(Please submit your recipes and photos to [email protected]. We could publish you in the next issue!)
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