white taco soup

1 1/2c cooked, cubed chicken or turkey 1 small onion, chopped
2 cloves garlic, minced
3 Tbsp butter
1c hot water
2 chicken bouillon cubes (2 tsp granulated)
1 tsp cumin
2c milk (I use 2% or whole)
2c Monterrey Jack cheese, grated
1 can creamed corn
1 small can green chilies

In a large soup pot, saute onion in butter until translucent. Toward the end of the onion's cooking time, add garlic (if you add the garlic at the beginning, you're more likely to burn it--you really just want to release the flavor). Add hot water, bouillon, and cumin. Bring to a boil and cook 5 minutes. Reduce heat to medium-low to stop boil. Stir in milk, cheese, creamed corn, and green chilies. Stir and heat through only until cheese is melted.

*If the soup gets too hot again, curdling will likely occur...ew.
Stir in chopped cilantro (about 1/4c) and garnish with more cilantro. Serve with corn bread muffins, fritos, or other tortilla chips if desired.