Mexican Chicken-Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is great on those cold winter nights. We usually serve with cornbread and green salad. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
4 boneless skinless chicken breast halves, cut into bite-size pieces |
1 small onion, chopped |
2 garlic cloves, minced |
2 cups half-and-half cream |
2 cups shredded monterey jack cheese |
2 (15 ounce) cans cream-style corn |
1 (4 1/2 ounce) can chopped green chilies, undrained |
1/2 teaspoon hot sauce (i use tabasco) |
1/4-1/2 teaspoon salt |
1 teaspoon cumin |
2 tablespoons chopped fresh cilantro |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
2. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
3. Stir in 2 tablespoons cilantro.
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