Mexican Chicken Corn Chowder
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 591.47 ml frozen hash browns
- 236.59 ml corn (frozen, or canned)
- 236.59 ml chicken breast (cut in 1/2-1-inch cubes)
- 118.29 ml green onion (chopped)
- 1 small bell pepper (chopped)
- 113.39 g can diced green chilies
- 56.69 g can pimientos
- 340.19 g can evaporated milk
- 354.88 ml whole milk
- salt and pepper
- 236.59 ml sharp cheddar cheese (shredded)
directions
- Sauté hash browns and chicken until chicken is no longer pink; set aside.
- Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
- Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona