This is a hearty soup for a cold day, and a family favorite.
4 Large potatoes, peeled and cut in medium-sized chunks
1 Large celery stalk, chopped
1 Large carrot, peeled and sliced
½ Medium onion, diced
2 Cups chicken stock
2 4-ounce cans diced green chilies
1 Cup milk
1/3 Block Velveeta cheese, cut in small cubes
¼ Teaspoon garlic powder
¼ Teaspoon chile powder
¼ Teaspoon paprika
1 Can Del Monte Summer Crisp Corn
2 Large cooked chicken breasts, chopped or shredded
Salt and black pepper to taste
Shredded cheddar cheese and avocado for garnish
Place potatoes, celery, carrot, onion and chilies in large pot. Cover with water up to one inch over the vegetables, add chicken stock and bring to a boil. Once potatoes are almost done, add the milk, Velveeta, garlic, chile powder and paprika. Once soup is well-blended, add corn, chicken and salt and pepper.
Ladle into soup bowls, and top with cheddar and avocado. This soup pairs well with either corn bread or hot bread.