Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder is a simple corn chowder recipe with a southwestern twist. Lots of flavor in a delicious soup recipe that can be made in less than 30 minutes.
- 1 1/2 lbs boneless chicken chicken breasts
- 1/2 cup chopped onion
- 1-2 garlic cloves minced
- 3 Tbsp butter
- 2 chicken boullion cubes
- 1 cup hot water
- 1/2-1 tsp. ground cumin
- 2 cups half and half
- 2 cups shredded Monterey Jack cheese
- 16 oz can cream corn
- 1 can chopped undrained green chiles (4 oz)
- 1/2 tsp hot pepper sauce
- 1 medium tomato diced
Cut chicken into bite sized pieces. In a large skillet, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the boullion in hot water and add to pan along with cumin. Bring to a boil.
Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro.
Calories: 507kcal | Carbohydrates: 23g | Protein: 38g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 151mg | Sodium: 1062mg | Potassium: 860mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1094IU | Vitamin C: 16mg | Calcium: 408mg | Iron: 2mg