Mexican Chicken and Corn Soup

“One of our favorite meals when the weather is cold is a nice, warm bowl of soup. Check out the creation I made with Del Monte’s canned corn and diced tomatoes:” added 12-7-2023

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

½ large onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

2 cups chicken stock

¾ teaspoon ground cumin

1 cup half-and-half or whole milk (half and half with make it thicker and creamier)

2 cups shredded Cheddar cheese (divided)

1 (14.75 ounce) can corn

1 (4 ounce) can diced green chiles or 1 fresh diced jalapeno pepper

1 can chopped tomatoes

fresh cilantro sprigs, for garnish (optional)

Directions at turningclockback.com

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