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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from The Ridgecrest First Ward's Cookbook, 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. Chicken Breasts, boneless, skinless cubed, small
1 Onion, chopped (about 1 cup)
2 Cloves Garlic, minced
3 Tbsp. Butter
2 Cubes Chicken Bouillon
1 Cup Water
1 Tsp. Ground Cumin
2 Cups Half and Half
2-3 Cups Cheese, shredded (Monterey Jack, Cheddar, or Mexican Blend)
1 Can Cream-style Corn
1 Can Green Chilies, chopped (undrained)
Toppings: (optional)
Fresh Cilantro, chopped
Green Onions, chopped
Olives, sliced
Corn Chips
Avocado, cubed

Directions:
Directions:
In a heavy soup pot brown chicken, onion, garlic in butter until the chicken is no longer pink. Add bouillon cubes, water, and cumin to the chicken mixture and bring to a boil. There is no heat in this soup. If you want to add a little heat now is
the time to add some chili powder or Tabasco sauce or whatever your favorite heat is. Reduce heat, cover and simmer for at least 5 minutes. You can simmer this soup at this stage for as long as you need. Add half and half, cheese, green chilies and corn, (I like to add about 1/2 cup of whole frozen corn also, I like the crunch). Cook this over low heat stirring constantly until the cheese is melted. Do not let the soup come to a boil at this point or you will break the sauce and it will turn grainy instead of creamy. Serve with your favorite toppings. Those above are my favorite. Makes about 2 quarts of soup.

 

 

 

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