Mexican Chicken Corn Chowder Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 1/2 pound boneless skinless chicken breasts
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1 teaspoon ground cumim
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (16 oz. size) cream-style corn
1 can (4 oz. size) chopped green chilies, undrained
1 teaspoon hot pepper sauce
1 medium tomato, chopped

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Directions:

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 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.

This recipe from CDKitchen for Mexican Chicken Corn Chowder serves/makes 8

Recipe ID: 67822

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