MEXICAN CHICKEN CORN CHOWDER

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Mexican Chicken Corn Chowder image

Make and share this Mexican Chicken Corn Chowder recipe from Food.com.

Provided by Sweet Diva MJ

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup onion, chopped
1 -2 garlic clove, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2-1 teaspoon ground cumin
2 cups half-and-half cream
2 cups monterey jack cheese, shredded
1 (14 3/4 ounce) can cream-style corn
1 (4 ounce) can green chilies, chopped & undrained
1/4-1 teaspoon hot pepper sauce
1 medium tomatoes, chopped
fresh cilantro, Minced (optional)

Steps:

  • In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water.
  • Add to pan along with cumin; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes.
  • Add the cream, cheese, corn, chilies and hot pepper sauce.
  • Cook and stir over low heat until the cheese is melted.
  • Stir in tomato.
  • Serve immediately; sprinkle with cilantro if desired.
  • Yield: 6-8 servings (2 quarts).

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