Mexican Chicken Corn Chowder
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! Dovetailing Tip: Cut up an additional 1 1/2 pounds of chicken to have ready to use in Mughali Chicken on day 3.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 267
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 267
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup onions, chopped
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup water, hot
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoons cumin, ground
2 cups half and half cream
2 cups Monterey Jack cheese, shredded
1 (14 3/4-ounce) can cream-style corn
1 (4-ounce) can undrained green chilies, chopped
1/4 to 1 teaspoons hot pepper sauce
1 medium tomato, chopped
OPTIONAL:
fresh cilantro, minced
tortilla chips, fried
Directions:
1) In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2) Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Source: tasteofhome.com
2) Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
