Mexican Chicken Corn Soup

Step 1

Brown chicken breasts in oil in a large soup pot. Remove from pot and set aside.

Step 2

Add butter and garlic to the pot. Saute for 2-3 minutes. Add chicken broth, tomatoes, frozen corn and all the seasonings. Return chicken to the pot.

Step 3

Bring to a boil. Reduce to a low simmer. Cook for 10-15 minutes or till chicken is cooked through.

Step 4

Remove chicken, shred, and return to pot with the heavy cream. Heat through.

Step 5

Ladle into bowls and sprinkle with cheese.