CHEESY MEXICAN GRILLED CHICKEN CORN SOUP

Ingredients:

1 tablespoon butter

½ tablespoon minced garlic

6 cups chicken broth

½ tablespoon better than bouillon

1 10 oz. can Rotel tomato's with green chilies

2 cans of corn

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 medium yellow onion, chopped

2 teaspoons dried parsley flakes

1 tsp ground cumin

½ teaspoon smoked chili powder

¼ teaspoon ground pepper

¼ teaspoon cayenne pepper

3 cups cooked chicken chopped bite size (we used ¾ package of Tyson Ready & Grilled Chicken Breasts)

¾ cup whole milk

1-2 cups shredded colby jack cheese (I use 1 and my hubby adds 2 because he likes it cheesy)

** if using tortellini add a large package **

Directions:

Cook your Tyson Grilled & Ready Chicken Breasts per package instructions.

In a large skillet add your butter, yellow onion and minced garlic and cook until the onions are soft and translucent.

In a large Soup Pot combine your chicken broth, better than bouillon, Rotel tomato's, corn, salt, garlic powder, onion powder, dried parsley flakes, ground pepper, chili powder, cumin, cayenne pepper, cooked chicken breast, onions w/ minced garlic (and fresh refrigerated tortellini if you are adding it).

Bring everything to a boil and let cook for 3-5 minutes. Reduce heat to Low and add your milk and cheese. Let simmer for another 3-5 minutes

Serve and enjoy!

Shauna's Notes:

This soup has a little bit of a kick to it. You might not want to add the cayenne pepper until after you've had a chance to taste it. Our daughter thinks it's too hot with the cayenne and my husband loves it, lol!