Mexican Chicken Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) boneless skinless chicken breasts |
1/2 cup(s) onion |
1-2 clove(s) garlic minced |
3 tablespoon(s) butter or margarine |
2 cube(s) chicken bouillon |
1 cup(s) hot water |
2 cup(s) half-and-half |
2 cup(s) monterey-jack cheese shredded |
1 can(s) 16 oz cream style corn |
1 can(s) 4 oz chopped green chilies |
1/4 - 1 teaspoon(s) hot pepper sauce |
1 medium tomato diced |
1 - 1 1/2 teaspoon(s) cumin ground |
Directions:
1. Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in 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 cheese is melted. Stir in tomato.
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