Chicken Corn Soup

• 3 whole Boneless, Skinless Chicken Breasts (3 Or 4, Depending On The Size And How Much Chicken You Like In Your Soup)
• 2 cups Low Sodium Chicken Broth
• 1 Tablespoon Butter
• 1 clove Garlic, Minced
• 1/2 whole Vidalia Onion, Chopped
• 21-1/2 ounces, weight (2 Cans) Cream Of Chicken Soup
• 4 ounces, weight Monterey Jack Cheese, Grated
• 16 ounces, weight Frozen Kernel Corn
• 14-1/2 ounces, weight Creamed Corn
• 10 ounces, weight Rotel With Chilies
• 1 teaspoon Worcestershire Sauce (optional)
• 1 Tablespoon Sherry (optional)

1. In a medium stock pot, place the chicken breasts, chicken broth and enough water to cover the chicken. Simmer for about 20 minutes.
2. Meanwhile, in a small saute pan, melt the butter and saute the garlic and onion until soft. Set aside.
3. Remove the cooked chicken to a plate to cool. Measure out two cups of chicken broth to return to the stock pot; discard the rest (or save for a later use). Add the sauteed vegetables, cream of chicken soup, and the remainder of the ingredients to the stock pot. Shred the chicken and add to the pot. Bring to a simmer over medium heat, and then reduce heat to low. Cook, stirring often, for 30 minutes, being careful not to let it burn.
4. Enjoy!

chicken breasts, chicken broth, butter, clove garlic, vidalia onion, weight, weight monterey, corn, chilies, worcestershire sauce, sherry

Taken from tastykitchen.com/recipes/soups/chicken-corn-soup-2/ (may not work)