Chicken Soup Mexican(From Sheryl'S Sister, Ginger Roman) - cooking recipe

Ingredients

4 chicken breasts
1/4 c. margarine
1 onion, chopped
4 Tbsp. flour
1 c. half and half
1 c. chicken broth
1 (10 oz.) frozen corn
8 oz. Monterey Jack cheese, grated
8 oz. cream cheese, cut into pieces
4 oz. Cheddar cheese, grated
2 (4 oz.) cans chopped chilies, drained
salt and pepper to taste
dash of hot pepper sauce
dash of Worcestershire sauce

Preparation

Boil chicken.
Remove from broth and cut up.
(I add celery, carrots and onions to cook chicken in for a more flavorful broth.) Cook onions in melted margarine until transparent.
Sprinkle flour over onions, stirring constantly.
Add half and half and chicken broth.
Continue stirring over medium heat until thick. Add corn, cheese, chilies, chicken and spices.
Stir well.