Creamy Mexican Chicken Corn Chowder
Recipe
Creamy Mexican Chicken Corn Chowder
sgnewt says:
"This is such a good, creamy soup with a little kick. You can add pepper jack in place of the regular Monterey Jack or a combination of both depending on your level of spiciness."
Estimated Cooking Time: 30 min
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=522
