Mexican Chicken Corn Chowder
Creamy chicken and corn chowder with Mexican spices
Nutrition Facts
8
252.20
114.02
11.81g
18.16%
5.73g
28.63%
56.25mg
18.75%
818.94mg
34.12%
139.44mg
3.98%
18.06g
6.02%
1.72g
6.89%
7.07g
19.27g
38.54%
14.56%
9.97%
21.01%
2.51%
0.63%
5.54%
2.33%
2.62%
24.58%
3.71%
11.54%
1.13%
2%
8.59%
3.09%
2.56%
13.83%
1.40%
1.75%
Ingredients
- 2 Chicken Breasts
- 1/2 c Yellow Onion
- 1 clove Garlic
- 3 tbsp Butter
- 2 cubes Chicken Bullion Cubes
- 1 c Water
- 3/4 tsp Ground Cumin
- 2 c Half and Half
- 2 c Monterey Jack Cheese
- 1 can Creamed Corn
- 1 can Corn
- 4 oz Green Chilies
- 1/2 tsp Hot Sauce
- 1 Tomatoes
- 1/4 bunches Cilantro
Dice onion, tomato.
Mince garlic.
Heat water and dissolve bullion cubes therein.
Boil chicken until it falls apart. Pull it apart into small pieces.
In a six quart stock pot, brown onion and garlic in butter, about one minute.
Pour the bullion and water into the stock pot. Add cumin and chicken. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato and cilantro.
Mince garlic.
Heat water and dissolve bullion cubes therein.
Boil chicken until it falls apart. Pull it apart into small pieces.
In a six quart stock pot, brown onion and garlic in butter, about one minute.
Pour the bullion and water into the stock pot. Add cumin and chicken. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato and cilantro.