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Mexican Chicken-Corn Chowder

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Equipment

  • Dutch oven

Ingredients

Serves 6 / Preparation Time: 20 minutes / Cooking Time: 30 minutes

  • 3 tablespoons butter or margarine
  • 4 skinned and boned chicken breasts 1½ pounds, cut into bite-size pieces
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 cups half-and-half
  • 2 cups 8 ounces shredded Monterey Jack cheese
  • 2 14¾-ounce cans cream-style corn
  • 1 4.5-ounce can chopped green chiles, undrained
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • ½ to 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • Garnishes:
  • chopped fresh cilantro
  • Anaheim chile pepper

Instructions

  • In a Dutch oven, melt the butter over medium-high heat.
  • Add the chicken pieces, chopped onion, and minced garlic.
  • Sauté for 10 minutes.
  • Stir in the half-and-half, shredded Monterey Jack cheese, cream-style corn, chopped green chiles, hot sauce, salt, and ground cumin.
  • Cook, stirring often, over low heat for 15 minutes.
  • Stir in 2 tablespoons of chopped cilantro.
  • Garnish with additional chopped cilantro and Anaheim chile pepper if desired.
  • Enjoy your Mexican Chicken-Corn Chowder!
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Course; Chicken / Soup
Cuisine; Mexican