3 cups milk
1 cup yellow corn muffin mix (like Jiffy)
2 Tbsp. olive oil
1 onion, chopped fine
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. oregano
2 quarts chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 sweet potatoes (about 1 1/2 lbs), peeled and cut into 1/2-inch pieces
1 cup Monterrey Jack Cheese
3 cup frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper to taste
Mix muffin mix in a bowl until well combined; set aside. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil. Reduce heat and simmer until sweet potatoes are just tender.
Stir in milk and muffin mixture and simmer until soup thickens, about 3-5 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.
*I sometimes add a drained 16 oz. can of chicken instead of doing all that work to get the chicken required for the soup.