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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from Favorite Recipes from Our Family and Friends , 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!

Contributor:  
Contributor:  
Breeann Luck Nelson

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. boneless, skinless chicken breasts, cut into bite size pieces
c. chopped onions
1-2 cloves garlic, minced
3T. butter
2 chicken boullion clubes
1 c. hot water
-1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterrey Jack cheese
1 (14 oz.) can cream style corn
1 (4 oz.) can diced green chilies, undrained
tsp. Tabasco sauce
1 medium tomato, chopped
Fresh cilantro

Directions:
Directions:
In a dutch oven or large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the boullion in hot water. Add to pan along with cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chiles and Tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro, if desired.

Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Recipe courtesy of Favorites: A Collection of Ivory Family Favorites.

 

 

 

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