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Chicken: Mexican Chicken Corn Chowder

Source of Recipe

Taste of Home


List of Ingredients

1 1/2 lb boneless skinless chicken breasts
1/2 c chopped onion
2 cloves garlic -- minced
3 tbsp butter or margarine
2 cubes chicken bouillon
1 c hot water
1 tsp ground cumin
2 c half and half
2 c shredded monterey jack cheese
1 16 oz can cream-style corn
1 4 oz can chopped green chiles -- undrained
1 tsp hot pepper sauce
1 med tomato -- chopped
fresh cilantro -- optional


Recipe

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long pink. Dissolve the 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 the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Serves 6.