How to Make Mexican Chicken Chowder

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Mexican Chicken Chowder

Yummy! Warm Mexican Style Chicken Corn Chowder….this is a step by step recipe explaining how to make this wonderful soup. Great for cold nights! Can be made in a crockpot for a quick easy dinner when coming home late from work!

1 1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups ( 8 ounces ) shredded Monterey Jack cheese
1 can ( 16 ounces ) cream-style corn
1 can ( 4 ounces ) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, optional

Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
YIELD: 6–8 servings (2 quarts)

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