Tex Mex Cream of Chicken Soup

• 12 lb ground chicken or 12 lb turkey
• 14 cup chopped onion
• 2 garlic cloves, minced
• 2 cups skim milk
• 10 34 ounces cream of chicken soup, light
• 1 (7 ounce) cankernel corn with sweet peppers, drained
• 34 cup tomatoes, chopped
• 4 ounces diced green chilies, drained
• 2 tablespoons fresh cilantro, chopped
• 14 teaspoon ground red pepper
• 1 cup monterey jack cheese, low-fat, shredded
• fresh cilantro (optional)

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
2. Drain fat from pan.
3. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper.
4. Bring to boiling.
5. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
6. Add cheese; cook and stir until cheese melts.
7. Garnish each serving with additional cilantro or parsley, if desired.
8. Nutrition information per serving (Full fat ingredients): 375 calories, 24 g protein, 29 g carbohydrate, 19 g fat (9 g saturated), 68 mg cholesterol, 1481 mg sodium, 681 mg potassium.

ground chicken, onion, garlic, milk, cream of chicken soup, corn with, tomatoes, green chilies, fresh cilantro, ground red pepper, cheese, fresh cilantro

Taken from www.food.com/recipe/tex-mex-cream-of-chicken-soup-479624 (may not work)