Mexican Chicken Corn Chowder

Recipe by miss gracie
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READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into bite-sized pieces.
  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water.
  • Add to pan along with the cumin; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes.
  • Add cream, cheese, corn, chilies, and Tabasco.
  • Cook and stir over low heat until the cheese is melted.
  • Stir in tomato.
  • Serve immediately; garnish with cilantro if desired.
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