Excellent Mexican Chicken Corn Chowder
Ready In: 35 mins
Serves: 8-10
Yields: 12 cups
Ingredients
- 2 chicken bouillon cubes
- 1 cup hot water
- 4 tablespoons butter
- 2 -3 boneless skinless chicken breasts, cut into small bite size pieces
- 1 small onion, chopped
- 2 -3 garlic cloves, diced
- 1⁄4 cup bell pepper, chopped
- 1 teaspoon cumin
- 1⁄2 teaspoon Mexican oregano
- 1 (14 1/2ounce) can , diced fire roasted tomatoes
- 1 (4 ounce) can , diced fire roasted green chilis
- 2 (14 3/4ounce) cans creamed corn
- 4 cups frozen corn
- 1 -2 cup water
- 2 cups half-and-half
- 1 cup jalapeno jack cheese, grated
- 1 cup monterey jack cheese, grated
Optional
- 1 dash Mexican hot sauce
Directions
- Add the chicken bouillon cubes to the cup of hot water and set aside to melt.
- In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. Saute until the chicken is no longer pink.
- Add the cumin and oregano.
- Add the tomatoes and green chilis.
- Add the creamed and frozen corn.
- Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. Heat on medium until bubbling. Simmer for 10 minutes.
- Add the half and half and heat to simmer. Do not boil. When the soup is hot, add both cheeses a hand full at a time to melt. Add hot sauce if you want more heat.
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