Mexican Chicken Corn Chowder Recipe

Ingredients
<br>- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
<br>- ½ cup chopped onion
<br>- 1 clove garlic, minced
<br>- 3 tablespoons butter
<br>- 2 cubes chicken bouillon
<br>- 1 cup hot water
<br>- ¾ teaspoon ground cumin
<br>- 2 cups half-and-half cream
<br>- 2 cups shredded Monterey Jack cheese
<br>- 1 (14.75 ounce) can cream-style corn
<br>- 1 (4 ounce) can diced green chiles
<br>- 1 dash hot pepper sauce
<br>- 1  tomato, chopped
<br>- fresh cilantro sprigs, for garnish (optional)
<br><p></p>Directions
<br>step 1: In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
<br>step 2: Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
<br>step 3: 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.
<br>


Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- ½ cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- ¾ teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped
- fresh cilantro sprigs, for garnish (optional)

Directions
step 1: In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
step 2: Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
step 3: 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.

Mastodon Share