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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. boneless, skinless chicken breasts
1/2 cup chopped onion
2 garlic cloves, minced
3 T. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half-and-half cream
2 cups (8oz) shredded Monterey Jack cheese
1-16oz cream-style corn
1-4oz can chopped green chilies, undrained
1 tsp. hot pepper sauce
1 medium tomato, chopped
2 T. chopped cilatro, optional
Directions:
Directions:
Cut chicken into bite-size pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pot along with cumin, bring to a boil. Reduce heat; cover and simmer five 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.
Number Of Servings:
Number Of Servings:
6-8 (2 quarts)

 

 

 

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