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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from Reeves Family 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!

Karleen Reeves Smith


1 1/2 pound boneless skinless chicken beasts, cut into 1" pieces
1/2 c shopped onion
3 TBS butter
1-2 cloves garlic, minced
1 c hot water
2 tsp chicken bouillon granules or Better than Bouillon
1/2 - 1 tsp ground cumin
2 c half-and-half
2 c shredded Monterey Jack cheese
1 can cream-style corn
1 can (4 oz) chopped green chilies, undrained
1/4 - 1 tsp hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

In Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla chips.




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