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Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spicy chicken and corn chowder with Monterey jack cheese, half and half for creaminess. Warm, rich, and delicious.
Ingredients:
  • 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 0.5 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water
  • 0.75 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • 0.25 bunch fresh cilantro sprigs, for garnish
Instructions:
  • Brown the chicken, onion, and garlic in butter in a Dutch oven until the chicken is cooked through.
  • Mix the bouillon in hot water until fully dissolved. Transfer to a Dutch oven and add a touch of cumin for seasoning. Bring to a boil, then lower the heat, cover, and simmer for 5 minutes.
  • Combine the cream, cheese, corn, chilies, and hot pepper sauce in the pot. Stir occasionally until the cheese is melted. Add the chopped tomato and top with cilantro for a delicious finish.

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