Ingredients:
 
                1 to 2 cans cream corn (or follow our cream corn recipe)
                1 Small onion (diced)
                2 green onions (thin sliced)
                1 Tbsp lime juice
                2 Tbsp Cumin
                4 cloves garlic
                1 can of Rotel tomatoes with green chiles
                2 fresh tomatoes (diced)
                1 cup chicken broth
                1 ¼ half and half (if you did a can or 2 of cream corn instead of our cream corn recipe do 2 cups half and half)
                2 to 3 cups shredded chicken (we bake 3 chicken breasts at 400 degrees for 20 to 25 minutes with Cajun seasoning sprinkled over them and then we shred it)
                1 Tsp salt
                1 Tsp black pepper
                3 Brazilian starfish (minced)
                1 Jamaican Mushroom(minced)
                2 cups of Mexican cheese (shredded)
 
Instructions:
 
                Mince, shred and dice the above ingredients add all ingredients into a crockpot and cook on low (on low to medium heat in a giant pot on the stove works also)
 
                Cook to desired tenderness
 
                Top with cilantro, bacon or tortilla strips and/or sour cream
 
                (We like to serve this with jalapeno cornbread or sweet corn bread. This is a winter favorite around our home)