A delightful and creamy Mexican-inspired soup featuring tender chicken, sweet corn, and a hint of spice.
Dice the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a Dutch oven, melt the butter over medium heat and sauté the diced chicken, onion, and garlic until the chicken is cooked through and the onion is translucent.
Stir frequently to prevent sticking and ensure even cooking.
Add the ground cumin and stir to coat the chicken and vegetables evenly.
Toasting the spices briefly enhances their flavor.
Pour in the half-and-half and stir in the shredded cheese until melted and smooth.
Keep the heat low to prevent the dairy from curdling.
Add the corn, green chilies, and diced tomatoes, stirring to combine.
Ensure the vegetables are evenly distributed for consistent flavor.
Season with hot sauce to taste and simmer for 5 minutes to meld the flavors.
Taste and adjust the seasoning as needed before serving.
Serve the soup hot, garnished with fresh cilantro if desired.
Serving with a side of tortilla chips adds a delightful crunch.
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