Mexican Chicken Corn Chowder Recipe
Ingredients
1-1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, optional
Directions
Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
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