Mexican Chicken Corn Chowder
From Julianna Mortensen. Really good!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon ground cumin
- 1 medium onion
- salt and pepper, to taste
- 2 cubes chicken bouillon
- 1 cup hot water
- 1 bunch fresh cilantro
- 1 can creamed corn
- 1 can diced green chiles
- 1.5 pounds chicken, cut in small bites (i use a cooked rotissere chicken from the store)
- 1/4 clove garlic, minced
- 2 cups half-and-half cream, or milk
- 2 cups monterey jack cheese, shredded
- 1 medium tomato, chopped
- Carbohydrate 19.90967105634 g
- Cholesterol 0.1872 mg
- Fat 0.742624341133 g
- Fiber 1.73310175947104 g
- Protein 2.240287909688 g
- Saturated Fat 0.1232545198212 g
- Serving Size 1 1 Serving (311g)
- Sodium 426.5362260363 mg
- Sugar 18.176569296869 g
- Trans Fat 0.0750845509687999 g
- Calories 83 calories
Directions: Brown onion and garlic in a large soup pan with a bit of the rotissire juices. Dissolve bouillon in water and add to pan along with the cumin. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Add half-and-half/milk, cheese, corn, and chiles. Cook and stir over low heat until cheese is melted. Add fresh tomatoes, salt and pepper, and shredded chicken and heat through. Serve garnished with cilantro. Good with corn bread.
