Kittencal's Spicy Mexican Chicken Corn Chowder |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels Ingredients:
2 tablespoons butter |
1 tablespoon oil |
3 boneless skinless chicken breasts, cubed (can use more or less) |
1 small onion, chopped |
1 -2 jalapeno pepper, seeded and finely chopped |
5 large garlic cloves, finely chopped (do not mince) |
1 1/2 teaspoons cumin |
1 cup chicken broth |
2 cups half-and-half cream (can use half cream and milk) |
2 cups shredded mexican blend cheese (or 2 cups cheddar cheese) |
1 (14 ounce) can cream-style corn |
1 (4 ounce) can diced green chilies |
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato |
seasoning salt & freshly ground black pepper (to taste, can use white salt) |
tabasco sauce (to taste) |
shredded mexican blend cheese, for sprinkling on top (or cheddar cheese) |
Directions:
1. Heat butter and oil in a Dutch oven over medium.
2. Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
3. Add in broth; bring to a boil over medium-high heat.
4. Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
5. Season with salt, pepper and Tabasco to taste.
6. Ladle into bowls then sprinkle with more shredded cheese.
|
|