tex-mex cream of chicken soup

 
This soup is smooth and velvety with yummy chunks of all the good stuff- chicken, tomato, green chiles and cheese. I especially like the hint of spice. I found this recipe back in the day when blogs did not exist and folks were not as particular about noting sources.
tex-mex cream of chicken soup
2 cups cooked chicken, shredded or cubed
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 (10 3/4 ounce) can condensed cream of chicken soup
1 medium tomato, chopped
1 (4 ounce) can diced green chiles
2 tablespoons snipped fresh cilantro
1/4 teaspoon ground red pepper
1 cup shredded Monterrey Jack cheese or Jalapeno Jack cheese

In a large saucepan or Dutch oven, cook onion and garlic in a little bit of oil until onion is transparent. Stir in milk, cream, cream of chicken soup, chopped tomato, chiles, cilantro, and ground red pepper. Bring to boiling. Add chicken. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley if desired. Makes 4 servings.

What I have to say- This recipe originally called for 1 (7 ounce) can of whole kernel corn with sweet peppers but I get tired of corn being thrown into every tex-mex dish so I usually omit.