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Mexican Chicken Corn Chowder


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Member since 2021
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Serves 8 | Prep Time | Cook Time Prep/Cooktime 30 minutes total

Why I Love This Recipe

Quick and easy recipe when you want wholesome goodness. Full of flavor.


Ingredients You'll Need

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped


Directions

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.


Pairs Well With

Top with minced fresh cilantro and fried tortilla strips.


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