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Mexican Chicken Corn Chowder


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
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Ingredients

  • 1 1/2 pounds boneless (, skinless chicken breasts cut into bite-size pieces)
  • 1/2 cup chopped onions
  • 2 cloves garlic (, minced)
  • 3 Tbsp. butter
  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 1 tsp. cumin
  • 2 cups half and half
  • 2 cups shredded Monterery Jack cheese
  • 1 can ((14 3/4 oz) cream-style corn)
  • 1 can ((4 oz) diced green chilies, undrained)
  • 1/2 tsp. Tabasco sauce
  • Fresh cilantro

Instructions

  1. In a dutch oven or large saucepan, brown chicken, onion, garlic in butter until chicken is no longer pink.
  2. Add hot water, bouillon and cumin. Bring to a boil, reduce heat and simmer for 5 minutes.
  3. Add half and half, corn, cheese, chlies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Garnish with cilantro, if desired.

Notes

I used a rotisserie chicken for this. I just sauteed the garlic and onion in the butter and then threw in my shredded rotisserie chicken. So easy and delicious.

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