Mexican Chicken Corn Chowder
Public
Servings: 6
Prep. Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Prep. Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Posted by: Laura
Ingredients:
1 1/2 pounds boneless skinless chicken breasts; cut into bite-size pieces
1/2 cup onion; chopped
1 clove garlic; minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups Monterey Jack cheese; shredded
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)
Avocado, chopped (optional)
Tortilla strips (optional)
jalapeno rings (optional)
Directions:
In a large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water; Pour into pot and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro, avocado, tortilla strips, and jalapeno rings.