Mexican Chicken Corn Chowder

Submitted by BakinBaby

"This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 2

ingredients

• 2 1⁄2 cups frozen hash browns
• 1 cup corn (frozen, or canned)
• 1 cup chicken breast (cut in 1/2-1-inch cubes)
• 1⁄2 cup green onion (chopped)
• 1 small bell pepper (chopped)
• 1 (4 ounce) can diced green chilies
• 1 (2 ounce) can pimientos
• 1 (12 ounce) can evaporated milk
• 1 1⁄2 cups whole milk
• salt and pepper
• 1 cup sharp cheddar cheese (shredded)

directions

1. Sauté hash browns and chicken until chicken is no longer pink; set aside.
2. 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.
3. 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.

Reviews

[lazyme]

This was such a simple soup and very tasty. I used a Mexican 4-blend cheese that worked very well. I added a little bit of spicy Mrs. Dash to the leftovers to give it a bit of a bite. Thanks BakinBaby for a nice lunch. Made for Photo Tag.

 

[echo echo]

This was really flavorful and delicious. I had some leftover rotisserie chicken, so used that for the chicken, but otherwise made as directed. A good tasty easy dish to add to my repertoire.