Mexican Chicken Corn Chowder
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 680.38 g boneless skinless chicken breasts, cut into 1-inch pieces
- 118.29 ml onion, chopped
- 1-2 garlic clove, minced
- 44.37 ml butter
- 2 chicken bouillon cubes
- 236.59 ml hot water
- 2.46-4.92 ml ground cumin
- 473.18 ml half-and-half cream
- 473.18 ml monterey jack cheese, shredded
- 418.15 g can cream-style corn
- 113.39 g can green chilies, chopped & undrained
- 1.23-4.92 ml hot pepper sauce
- 1 medium tomatoes, chopped
- fresh cilantro, Minced (optional)
directions
- In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water.
- Add to pan along with cumin; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Add the cream, cheese, corn, chilies and hot pepper sauce.
- Cook and stir over low heat until the cheese is melted.
- Stir in tomato.
- Serve immediately; sprinkle with cilantro if desired.
- Yield: 6-8 servings (2 quarts).
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RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)