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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablesoons butter
4 boneless skinless chicken breasts cut into bite-size pieces
1 small onion, chopped
2 garlic cloves minced
2 cups milk
2 cups shredded monterey jack cheese
2 cans cream style corn
1 (4.5 oz) can chopped green chiles, undrained
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/2 teaspoon cumin
2 tablespoons cilantro

Directions:
Directions:
Melt butter in kettle; add chicken, onion and garlic; saute 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often 15 minutes. Stir in 2 tablespoons cilantro.

Number Of Servings:
Number Of Servings:
2 quarts

 

 

 

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