Mexican Chicken Corn Chowder
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1/2 teaspoon ground cumin
- 2 cups shredded monterey jack cheese
- 1 cup hot water
- 2 cups half-and-half cream
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons chicken bouillon granules
- 1 medium tomato chopped
- 1 to 2 garlic cloves minced
- 1-1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies undrained
- minced fresh cilantro fried tortilla strips, optional
- Carbohydrate 4.79309976859693 g
- Cholesterol 58.9546718986722 mg
- Fat 19.960085710817 g
- Fiber 0.369691418517201 g
- Protein 9.13871554848872 g
- Saturated Fat 12.4658024110562 g
- Serving Size 1 1 servings (2 quarts). (149g)
- Sodium 217.681226596776 mg
- Sugar 4.42340835007973 g
- Trans Fat 1.1220616254332 g
- Calories 232 calories
In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
