Mexican Chicken Corn Chowder

SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru

 

Serves: 6-8 (2 quarts)

 

Ingredients

 

1- ½ lbboneless skinless chicken breasts

½cupchopped onion

1 to 2clovesgarlic, minced

3Tbsbutter

2cubeschicken bouillon

1cup hot water

1tspground cumin

2cuphalf-and-half cream (I used 1c milk and 1c pureed cauliflower)

2cshredded Monterey Jack or Cheddar cheese (I used 4oz MJack)

1can (16 oz.)cream-style corn

1can (16 oz.)regular corn (I used 2 cups frozen corn)

1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen Big Jims)

1tsp+hot pepper sauce

2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)

Fresh cilantro or parsley, optional

 

 

Directions

 

Cut chicken into small, bite-sized 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 next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.

 

Serve immediately. Garnish with cilantro or parsley if desired

 

Done