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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 # boneless, skinless chicken breasts
1/2 C. chopped onion
2 garlic cloves, minced
3 T. butter
1/4 to 1 tsp. hot pepper sauce
2 chicken bouillon cubes
1 C. hot water
1/2 to 1 tsp. cumin
2 C. half and half cream
2 C. shredded Monterey Jack cheese
1 can cream-style corn
1(4 oz) can chopped green chillies, undrained
1 medium tomato, chopped
Directions:
Directions:
Cut chicken into bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon cubes in hot water. Add to the pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chillies and hot pepper sauce. Cook and stir oner low heat until the cheese is melted. Stir in tomato. Serve immediately/ Garnish with Cilantro if desired.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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