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Mexican Chicken Corn Chowder

Chef.at.Home's picture
Ingredients
  Boneless skinless chicken breasts 1 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 3 Tablespoon
  Chicken bouillon cubes 2
  Hot water 1 Cup (16 tbs)
  Ground cumin 1 Teaspoon
  Half and half 2 Cup (32 tbs)
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Canned cream style corn 16 Ounce (1 Can)
  Canned chopped green chilies 4 Ounce, undrained (1 Can)
  Hot pepper sauce 1 Teaspoon
  Tomato 1 Medium, chopped
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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