Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

                           GRISTMILL TORTILLA SOUP

4 quarts chicken broth ( I used 2 quarts water and 2 cans chicken broth)

5-6 chicken breasts ( I used 3 all natural leg quarters from Whole Foods)

3 cans Rotel ( I used 2)

2 cups chopped yellow onion ( I used 1.5 onions, sliced)

3 Tablespoons chopped cilantro ( I used a large handful)

3 T Chili Powder ( I used 2)

3 Tablespoons Cumin ( I used 2)

3 Tablespoons Garlic Powder ( I used 4 cloves of fresh garlic minced and some garlic salt)

Garnish: Shredded Monterrey Jack Cheese, green onions, sour cream and avocado.

Place Chicken in broth and boil ( or water and broth), simmer on low for 1 hour.

Add Rotel ,onions, cilantro ( I added the cilantro last) chili powder, cumin and garlic ( I added the fresh garlic to the pot while the chicken simmered from the start)

Cook for another hour on a low simmer.

Chicken should shred apart ( I deboned the leg quarters) and onions get translucent.

In each bowl, pour 1 cup soup and top with tortilla chips, the garnishes and lime wedges.