This dish is Easy, One Pot, Macro Friendly, has Minimal Ingredients, and freaking Yummy!
You’re either a lover or a hater of corn, so this is for the lovers!
1 tsp oil
1 onion diced
2 lbs chicken chopped
4 tomatoes quartered
1 cup corn
1 cup milk
4 oz cream cheese
1 tbsp adobo seasoning
1 tsp paprika
1 tsp onion powder
1 1/2 tsp salt
1 tsp cumin
4 cloves of garlic chopped
14 wonton wrappers cut into 2 inch chunks.
Heat a large pot to medium high heat. Add oil, diced onions, and chopped chicken.
Once the chicken has cooked, add the tomatoes. Cook until skins peel off. Remove the skins with a fork. Smash the tomatoes to create a sauce. Then add corn, milk, and cream cheese. Stir until the cream cheese has melted. Next add the seasonings then turn the heat to simmer. Let simmer for 10 minutes.
Preheat oven to 425. Spray a cookie sheet with cooking spray. Add the chopped wonton wrappers evenly to the cookie sheet. Spray the top with cooking spray then add salt. Bake for 7-8 minutes. Note* the wontons cook fast so keep your eye on them.
Add the wonton to the top of the soup, along with shredded cheese and chopped green onions! ENJOY!