Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Total time: 30 minutes, Yield: 8 servings (2 quarts)

Directions

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