Sunday, March 30, 2008
Cream Cheese Chicken Soup
Cooking cream cheese soup is my other way to use up the leftover cream cheese. This is fairly easy to make and should be ready in 30 mins or less. A bowl of creamy soup for lunch, anyone?
2 Tbsp. butter
1/2 small yellow onion, chopped
1 chicken breasts, sliced
1 cup frozen peas and carrots
4 oz Philadelphia cream cheese
1 can (14.75oz) cream-style corns
1 1/4 cup 2% fresh milk
1 1/2 cup water
1 tsp. chicken stock granules
Dash of black pepper
1 cup of mozzarella cheese
Chopped cilantro as garnish, optional
1. Melt butter in a saucepan and add onions. Stir-fry til slightly brown, add chicken breast slices. Fry til chicken no longer pink, add peas and carrots.
2. Add cream cheese, stir until cheese melted. Add cream corns and milk. Stir well to mix. Add water and chicken stock granules. Stir until boiling, turn off heat and stir in the mozzarella and a dash of black pepper.
3. Garnish as desired or leave without.