Mexican Chicken Corn Chowder
Cuisine: MexicanDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesThis recipe is a crowd pleaser! It’s great to take to potlucks and will fill a crockpot.
Ingredients
12 chicken tenders or 3 chicken breasts, cut into bite-sized pieces
1 cup onion, diced
3 garlic cloves, minced
3 tablespoons butter
4 chicken bouillon cubes
2 cups hot water
2 teaspoons ground cumin
1 quart half and half
4 cups shredded Monterey Jack cheese
2 cans (16 oz) cream-style corn
2 cans (4 oz) chopped green chilies, undrained
2 dashes hot pepper sauce
2 medium tomatoes, chopped
1/4 bunch cilantro, chopped
Directions
- Melt butter in large saucepan or dutch oven.
- Add chicken and diced onions to the butter. Season with salt and pepper. Cook until chicken is almost done.
- While chicken is cooking make the broth by combining water and chicken bouillon cubes in a small saucepan. Bring to boil.
- When chicken is nearly done, add garlic and cook until chicken is no longer pink.
- Add broth and cumin to chicken.
- Reduce heat. Cover and simmer for 5 minutes.
- Add half & half, cheese, corn, green chilies and hot pepper sauce.
- Cook and stir over low heat until the cheese is melted and soup is heated through.
- Stir in tomato and cilantro. Serve immediately.
Notes
- You can keep the soup warm in a crockpot for a few hours if you’d like. Just wait and add the tomato and cilantro until you’re ready to serve.
2 Responses
Yay for your new blog! This soup was absolutely delicious, by the way! I'm excited to pass it along to a few friends. Now, you just need to start a family one!
This looks like something we would love! Looking forward to more recipes!