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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from Yeaney Favorites, 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:  
Shredded chicken from 1 rotisserie chicken

½ cup chopped onion

2-3 clove garlic, minced

1/2 jalapeno, minced

olive oil

2-3 cups chicken broth

1 teaspoon ground cumin

1 cup half-and-half

1 cup shredded Monterey Jack or Mexican cheese

1/2 bag frozen corn

1 (4 ounce) can diced green chiles

Couple dashes of hot pepper sauce

1 tomato, chopped

¼ bunch fresh cilantro, chopped
Directions:
Directions:
In a Dutch oven, cook garlic in a little oil for 1 minute. Add onion and jalapeno


Pour broth into Dutch oven, and add cumin. Bring to a boil. Add corn and chicken. Reduce heat to low, cover, and simmer for 10 minutes.


Stir in cream, cheese, corn, chilies, and hot pepper sauce.

Cook, stirring frequently, until the cheese is melted.

Stir in chopped tomato. Garnish with cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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