1. Add the chicken bouillon cubes to the cup of hot water and set aside to melt. 2. In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. Saute until the chicken is no longer pink. 3. Add the cumin and oregano. 4. Add the tomatoes and green chilis. 5. Add the creamed and frozen corn. 6. Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. Heat on medium until bubbling. Simmer for 10 minutes. 7. Add the half and half and heat to simmer. Do not boil. When the soup is hot, add both cheeses a hand full at a time to melt. Add hot sauce if you want more heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
