Southwest Green Chili Soup

This meal was inspired by a soup they have at Zuppa's, but as usual I've completely changed it because I have to make everything EXTRA

Ingredients:

1, 15 ounce can or corn (or frozen)

2 Tablespoons butter

¾ cup diced onion

12 ounces green chilies (I like to use the fire roasted "Hatch Valley" green chilis)

2 Tablespoons minced garlic

3½ teaspoons cumin

½ teaspoon pepper

3 Tbs Flour

2 Tbs Better than Bullion, Chicken

3 cups cubed red potatoes

2 cups diced green cabbage1 Zucchini, medium diced

1 Yellow squash, medium diced

2-3 cups of chopped rotisserie or canned chicken (depending on how hearty you want it)

4 cups water (can use chicken stock if you eliminate the bullion)

1 cup half and half or heavy cream

2 cups milk

¼ teaspoon Cayenne pepper (optional)

Instructions:

1. Preheat oven to 500 degrees F.

2. Line a cookie sheet with foil and then spray it with cooking spray.

3. Spread corn evenly over cookie sheet and roast in oven for about 7 minutes. Keep an eye on to make sure it doesn't burn. Remove from oven and set aside.

4. In a large cooking pot melt 2 Tablespoon of butter over medium high heat. Add onions and green chilies. Sauté until tender.

5. Add garlic, cumin and pepper and continue to sauté until fragrant (2 minutes)

6. Add the bullion paste and flour. Mix it well and continue to sauté for 1-2 minutes to start cooking the flour. It will be thick and pasty looking

7. Add the zucchini and yellow squash, potatoes and cabbage and sauté for a few minutes

8. Add the water and stir well to dissolve the flour

9. Bring to a boil, then reduce heat to low and simmer until the potatoes are fork tender.

10. Stir in the rotisserie chicken and cook for 5 more minutes to allow the chicken to heat through.

11. Add heavy cream and milk and increase heat to medium low and simmer for 5 minutes, stirring often.

12. Serve with tortilla strips and a sour cream

13. Would be great with lime wedges and chopped cilantro as well.