Kittencal's Spicy Mexican Chicken Corn Chowder

READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter and oil in a Dutch oven over medium.
  • Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
  • Add in broth; bring to a boil over medium-high heat.
  • Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
  • Season with salt, pepper and Tabasco to taste.
  • Ladle into bowls then sprinkle with more shredded cheese.
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