shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)
Serving Size: 1 (300) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 208 g59 %
Total Fat 23.2 g35 %
Saturated Fat 13 g65 %
Cholesterol 93 mg
Sodium 881.1 mg
Dietary Fiber 1.7 g6 %
Sugars 5.5 g22 %
Protein 20.7 g
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.