Mexican chicken corn chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless skinless chicken breasts |
| ½ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 3 | tablespoons | Butter or margarine |
| 2 | Cubes chicken bouillon | |
| 1 | cup | Hot water |
| 1 | teaspoon | Ground cumin |
| 2 | cups | Half and half |
| 2 | cups | Shredded monterey jack cheese |
| 1 | 16 oz can cream-style corn | |
| 1 | 4 oz can chopped green chiles, undrained | |
| 1 | teaspoon | Hot pepper sauce |
| 1 | medium | Tomato, chopped |
| Fresh cilantro, optional | ||
Directions
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long 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 cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 20:20:33 -0500