Mexican Chicken Corn Chowder |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup! Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1/2 cup chopped onion |
1 -2 clove garlic, minced |
3 tablespoons butter |
2 chicken bouillon cubes |
1 cup hot water |
1/2-1 teaspoon ground cumin |
2 cups half-and-half |
2 cups shredded monterey jack cheese |
1 (16 ounce) can cream-style corn |
1 (4 ounce) can chopped green chilies, undrained |
1/4-1 teaspoon tabasco sauce |
1 medium tomato, chopped |
Directions:
1. Cut chicken into bite-sized pieces.
2. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
3. Dissolve the bouillon in hot water.
4. Add to pan along with the cumin; bring to a boil.
5. Reduce heat; cover and simmer for 5 minutes.
6. Add cream, cheese, corn, chilies, and Tabasco.
7. Cook and stir over low heat until the cheese is melted.
8. Stir in tomato.
9. Serve immediately; garnish with cilantro if desired.
|
|