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Southwestern Chicken Chowder




Source of Recipe


internet


List of Ingredients




1 1/2 lb. boneless, skinless chicken breasts
1/2 C chopped onion
2 garlic cloves, minced
3 T butter
2 chicken bouillon cubes
1 C hot water
1 t ground cumin
2 C half and half
2 C (8 oz) shredded Monterey Jack cheese
1 (16 oz) can cream-style corn
1 t Tabasco sauce
chopped green onions for garnish

Recipe



Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to the pan along with the cumin, bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn and tobasco. Cook and stir over low heat until the cheese is melted. Garnish with green onions and serve.

Lower in calories: use 2% milk and thicken with a little flour and water paste.