Mexican Chicken Corn Chowder Recipe
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Category: |
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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
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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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