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MEXICAN CHICKEN CORN CHOWDER




Source of Recipe


"tried and true"


Recipe Introduction


Serves: 6-8 (2 quarts)



List of Ingredients




1-1/2 lb. boneless skinless chicken breasts
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 T. butter
2 chicken bouillon cubes (I use Better than Bouillon brand)
1 c. hot water
1 tsp. ground cumin
2 c. half-and-half cream
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese (I use Cheddar)
1 can (16 oz.) cream-style corn
1 can (16 oz.) regular corn
1 can (4 oz.) chopped green chilies, undrained
1 tsp. hot pepper sauce (I use more)
2 medium tomatoes, chopped
Fresh cilantro or parsley, optional

Recipe





Cut chicken into small, bite-sized 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 pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro or parsley if desired.