1 ½poundsboneless skinless chicken breasts, cut into 1/2-inch cubes
2mediumsweet potatoes, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces
1cupshredded Monterey Jack Cheese
½cupchopped fresh parsley
Salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, 4-5 minutes. Stir in the garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add the broth, chicken and sweet potatoes.
Bring to a boil, reduce the heat, and simmer until the sweet potatoes are just tender, about 5-8 minutes (they'll cook longer in the next step).
Whisk the milk/muffin mixture to recombine and then whisk it into the soup. Simmer the soup, stirring occasionally, until the soup thickens, about 10 minutes, and the potatoes and chicken are tender.
Stir in the cheese and corn and cook, stirring, for another 1-2 minutes. Stir in parsley and season generously with salt and pepper to taste.
Milk: I usually use 1% milk - you can use whole, 2%, 1% or probably even skim (haven't tried the skim version myself though). Cornbread: in place of the prepackaged cornbread mix I use: 1/2 cup yellow cornmeal, 1/4 cup white or whole wheat flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda. I whisk it together in a bowl and pour the milk over it to combine in step 1 of the recipe.