Mexican Chicken Corn Chowder
Makes 8 cups
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.