Mexican Chicken-Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 tablespoons butter or margarine |
4 skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 pounds) |
1 small onion, chopped |
2 garlic cloves, minced |
2 cups half-and-half |
2 cups shredded monterey jack cheese |
2 (14 3/4-ounce) cans cream-style corn |
1 (4.5-ounce) can chopped green chiles, undrained |
1/2 teaspoon hot sauce |
1/4 teaspoon salt |
1/2 to 1 teaspoon ground cumin |
2 tablespoons chopped fresh cilantro |
garnishes: chopped fresh cilantro, anaheim chile |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired.
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