Mexican Chicken Corn Chowder

Submitted by Sweet Diva MJ

"From Taste of Home. A zippy chowder with Southwestern flair to warm you up on a cold winter's day!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1⁄2 cup onion, chopped
• 1 -2 garlic clove, minced
• 3 tablespoons butter
• 2 chicken bouillon cubes
• 1 cup hot water
• 1⁄2 - 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups monterey jack cheese, shredded
• 1 (14 3/4 ounce) can cream-style corn
• 1 (4 ounce) can green chilies, chopped & undrained
• 1⁄4 - 1 teaspoon hot pepper sauce
• 1 medium tomatoes, chopped
• fresh cilantro, Minced (optional)

directions

1. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water.
3. Add to pan along with cumin; bring to a boil.
4. Reduce heat; cover and simmer for 5 minutes.
5. Add the cream, cheese, corn, chilies and hot pepper sauce.
6. Cook and stir over low heat until the cheese is melted.
7. Stir in tomato.
8. Serve immediately; sprinkle with cilantro if desired.
9. Yield: 6-8 servings (2 quarts).

Reviews

[Cream Puff]

My family LOVES this chowder and I make it often in the fall and winter months. It's one of those recipes that is fairly quick and easy to assemble, but impressive enough for company.