Tex-Mex Corn Chowder

Make a big pot of soup, simmer for a couple of hours, and ready for several meals.

Delicious served by itself, or can add tortilla strips, sliced avocados, and shredded cheese.

Ingredients:

• 1 onion, chopped
• 3 – 4 stalks of celery, chopped
• 1 stick butter
• 2 tsp black pepper
• 2 5 oz. cans chopped green chiles
• 1 carton chicken broth
• 2 tsp cumin
• 1 15 oz can hominy
• 2 7.5 oz cans mexicorn
• 3 small potatoes, peeled and chopped
• 2 5 oz packages of prepared fajita chicken breast strips, chopped
•  1 15 oz can rotel, do not strain

1. In a large pot, melt butter, add chopped onions, celery, pepper and saute until soft.
2. Add green chiles, half of chicken broth, cumin and stir.
3. Add hominy and mexicorn (in their liquids), potatoes, and the chopped chicken.
4. Add can Rotel and reminder of chicken broth and stir. After more pepper or salt if desired.
5. Simmer for at least 45 minutes to 1 hour. The longer the better.

Makes a lot. For leftovers, pour into quart mason jars, let cool on counter for 30 minutes before placing lids and storing in refrigerator.

Can be made a day ahead and reheated.