Name: Mexican Chicken Corn Chowder
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1-1/2 pounds boneless skinless chicken breasts (cut into 1-inch pieces); 1/2 cup chopped onion; 3 tablespoons butter; 1 to 2 garlic cloves (minced); 1 cup hot water; 2 teaspoons chicken bouillon granules; 1/2 to 1 teaspoon ground cumin; 2 cups half-and-half; 2 cups shredded Monterey Jack cheese; 1 can 14-3/4 ounces cream-style corn; 1 4 ounces can chopped green chiles, undrained; 1/4 to 1 teaspoon hot pepper sauce; 1 medium tomato (chopped); Optional: Minced fresh cilantro and fried tortilla strips

Mexican Chicken Corn Chowder

Makes 8 cups

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine Chicken

Servings 8

Ingredients

1-1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half
2 cups shredded Monterey Jack cheese
1 can 14-3/4 ounces cream-style corn
1 4 ounces can chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato chopped
Optional: Minced fresh cilantro and fried tortilla strips

Instructions

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.