Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
Total time: 30 minutes, Yield: 8 servings (2 quarts)
- 1.5 lbs boneless skinless chicken boobs, cut in 1" pieces.
- 1/2 cup chopped onions3 Tbs butter
- 1 to 2 garlic cloves, minced
- 1 cup hot water
- 2 tsp chicken bouillon granules
- 1/2 to 1 tsp ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 can (14.75 oz) cream-style corn
- 1 can (4 oz) chopped green chiles, undrained
- 1/4 to 1 tsp hot pepper sauce
- 1 medium tomato, chopped
- Optional: Minced fresh cilantro and fried tortilla strips
Directions
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink.
- Add garlic; cook 1 minute longer.
- Add water, bouillon and cumin; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Stir in cream, cheese, corn, chiles and hot pepper sauce.
- Cook and stir over low heat until cheese is melted; add tomato.
- If desired, topo with cilantro and tortilla strips.