I like to make this recipe and add my tumeric and paprika to each dish according to personal taste. This way the kids get to enjoy it too even if they don’t know how to eat the tumeric…
1 lb of chicken
1 medium onion
Butter 2 tbs.
3 1/2 cups of cooked corn
1 (8 oz) package fat free cream chesee
1 cup soy milk unsweetened
1/2 cup cilantro
Tumeric, paprika, shredded cheese , and tortilla strips (chips ).
In medium sauce pan sear your chicken till cooked thoroughly then remove and dice.
Add your 2 tbs butter to the bottom of your large soup pot 5 quart.
Dice onion and jalapeños and add to butter over medium to medium high heat.
Sweat your onions till a translucency forms and them add your chicken.
Dice your corn tortilla into 1/2 in cubes and add to pot.
Add the unsweetened soy milk and fill with water until about 3/4 full or until all the food is covered.
Add a 1/4 cu or to preferred taste of time rich and 1/8 cu paprika (you can also season each bowl, my personal preference ).
Add your corn.
Add your cream cheese and cook On medium about 30 minutes.
Add your fine diced cilantro.
Garnish with shredded cheese and torrilla strips.