Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Ingredients: 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)

14 ingredients

9 steps

Ingredients

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)

Directions

1

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
2

Dissolve the bouillon in hot water.
3

Add to pan along with cumin; bring to a boil.
4

Reduce heat; cover and simmer for 5 minutes.
5

Add the cream, cheese, corn, chilies and hot pepper sauce.
6

Cook and stir over low heat until the cheese is melted.
7

Stir in tomato.
8

Serve immediately; sprinkle with cilantro if desired.
9

Yield: 6-8 servings (2 quarts).