Mexican Chicken Corn Chowder

Ingredients

• Servings: 6
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 3/4 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded monterey jack cheese
• 1 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped
• fresh cilantro sprigs, for garnish (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• in a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• dissolve the bouillon in hot water; pour into dutch oven, and season with cumin. bring to a boil. reduce heat to low, cover, and simmer for 5 minutes.
• stir in cream, cheese, corn, chilies, and hot pepper sauce. cook, stirring frequently, until the cheese is melted. stir in chopped tomato. garnish with cilantro.