Mexican Chicken Corn Chowder

Community Recipe from

Ingredients

  • 1 1/2 pound(s) boneless skinless chicken breasts
  • 1/2 cup(s) onion
  • 1-2 clove(s) garlic minced
  • 3 tablespoon(s) butter or margarine
  • 2 cube(s) chicken bouillon
  • 1 cup(s) hot water
  • 2 cup(s) half-and-half
  • 2 cup(s) monterey-jack cheese shredded
  • 1 can(s) 16 oz cream style corn
  • 1 can(s) 4 oz chopped green chilies
  • 1/4 - 1 teaspoon(s) hot pepper sauce
  • 1 medium tomato diced
  • 1 - 1 1/2 teaspoon(s) cumin ground

Preparation

  1. Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in water; add to pan along with cumin. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato.
June 2012

This recipe is a personal recipe added by jacmonty and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Chicken Corn Chowder Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy